Photo 365 #282

I spent yesterday afternoon picking, washing, and chopping rhubarb.  I picked so much rhubarb, in fact, that I didn’t even come close to chopping it all, but I did manage a fine pot of strawberry rhubarb sauce for supper, so there’s that.

Today, I thought I’d share my recipe.  I even remembered to take pictures last night while I worked!  FYI, those are the prettiest strawberries I’ve seen in ages.  Yum.

Strawberry Rhubarb Sauce

6 qts. rhubarb, washed and chopped
2 lbs. strawberries, chopped
3 c. sugar

Wash and chop fruit.  Combine in large pot.  Add sugar and mix well.  Let simmer on medium low heat till fruit reaches desired tenderness; let cool.  Serve alone or over ice cream.

Note: I started with two cups of sugar, but added a third later.  If you have more strawberries, that adds to the sweetness, so then you might not need as much sugar.  I let my sauce simmer around two hours, and pulled it off the heat when it started to froth.  You can run it through a blender if you like it smooth, but I like mine chunky, so I didn’t.  Once cooled, this makes a thicker sauce, which my family likes.  Adding water thins it out.

(c) 2015.  All rights reserved.

Photo 365 #274

In the process of picking up the yard Saturday, I also pruned my rhubarb patch.  It was starting to go to seed, so I pulled the seed pods out and tossed them in a pile, but the thing about pulling seed pods is that they often pull up a stalk or two of rhubarb along with them.

I figured as long as I was inadvertently pulling rhubarb, I may as well pick some intentionally, too.

2015-05-02 16.33.46

I picked all of this rhubarb Saturday afternoon, and there’s lots more where that came from!