Wednesday, April 18, 2012

Rhubarb Sauce

It is spring...and that always spells fresh rhubarb.  Though my garden supply is not quite ready for harvest...there is plenty at the farmer's market.  I recall having cherry rhubarb sauce at Knott's Berry Farm many decades ago...served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served alone (like applesauce), with chicken or pork, or as a sundae topping for dessert.


Ingredients:
  • 1.5 pounds rhubarb ~ about 5 cups chopped
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons cherry flavored gelatin.
Method:
  1. Cut rhubarb into 1/2 inch pieces
  2. Place in saucepan, together with sugar and water.
  3. Bring to a boil.
  4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
  5. Remove from heat and stir in cherry flavored gelatin.
  6. Serve warm or cold.

20 comments:

  1. Sounds delishious and perfect timing!

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  2. shirley reimer bertheletteApril 18, 2012 at 8:55 AM

    Hi Judy I was just wondering if I could use frozen rhubarb, instead, since we aren't as lucky as you to have fresh :( !!! also wanted to say your cabbage borsct is the BEST YET!!! MAKE it the most ,we all loved it.. I didn't think that sauce would go with chicken, oh well,,who knew !! it does look yummy :)

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  3. shirley reimer bertheletteApril 18, 2012 at 8:58 AM

    OH Judy it's me again,, saw the coleslaw,there,, what kind is it.. looks mighty delish...:):)<3

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    1. The coleslaw is the one featured in our cookbook (page 59)...Anneliese's recipe. It has become our favorite coleslaw dressing!

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    2. shirley reimer bertheletteApril 18, 2012 at 12:06 PM

      Hey that's the same one I use too!!! it is good isn't it! and thanks :)

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  4. Growing up in Michigan, we always had rhubarb sauce...my mother called it "Spring Tonic". She used strawberry jello. I loved the flavor, but not the consistency. We were served large bowls As an adult, I have made it and added a little cornstarch to thicken it up a bit and enjoy it much more.

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  5. we sold our farmhouse this past winter and i didnt get to dig up mine :( to bring over to our new place. Hope the new family enjoys rhubarb as much as I need... so enjoy new owners .

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  6. I make a similar sauce and my family loves it with their kielke or varnike along with their schmauntfat

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  7. That looks so very pretty over the ice cream. I have recently started my own recipe blog. Can you offer any advice on etiquette, especially when using recipes from cookbooks or friends?

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    Replies
    1. Janice...wishing you all the best with your new recipe blog. My understanding is that a recipe should always be changed up a little to make it your own. If it came from a friend originally, it's nice to give the friend credit.

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  8. Cherry flavored gelatin! Well thanks for that tip...I can taste it! Such a big thank you.

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  9. You had me at Rhubarb - go figure! We are in the midst of planning our 4th annual Rhubarb and Rhummage Event at our church which is a major community event on June 2nd - I have rhubarb on my mind except I forgot to take my weekly picture #6 of my rhubarb to post today - will have to do it tomorrow. I love RHUBARB and your sauce looks so delicious!!!

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  10. I put strawberries into the mixture and cook it a little, yummmmmmeee...Also I make pies with it strawberry rhubarb custard, I put the sugar in and some strawberry gelitan too, eggs, it comes out terrific...we have a plant given to me from a grandparent of a friend it is over 60 years old, it comes back each and every year..We use it in everything..yummeee..happy springtime!!!!!!!

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  11. I like the rhubarb sauce recipe but something else really caught my eye in the photo--the fried chicken! Is the recipe for the chicken on the blog or in your cookbook?

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  13. I hope you find this Judy. I'm sorry I must have missed this recipe, probably owing to our Rhubarb just now coming into season. I am going to make the sauce and probably use it for oh just about *everything* -- ice cream, yogurt, toast, scones, oatmeal -- but please PLEASE give us a reasonable fascimile recipe for that chicken next to it?

    Sharon

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    1. I dip chicken pieces in beaten egg (or buttermilk) and then roll them in a mixture of 1 cup Panko bread crumbs, 1/2 cup freshly grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp cayenne pepper (or less if you don't like zippy), and 1 tsp salt. This would be enough to coat 4 large chicken breasts, or 6-8 smaller pieces of chicken. Bake on lined baking sheet at 375°F for 35-40 minutes. (It works well to put all the dry ingredients in a Ziploc bag and then drop pieces in to coat.) Enjoy!

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    2. Thanks Judy. Enjoy? Probably an understatement. :)

      Sharon

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  14. Could you make and freeze it? I am having an ice cream sundae party at the end of July and would like to make some of my own toppings. Thanks.

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    Replies
    1. I have never tried freezing it...but I don't see why not!

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