Spring time around the Keller Family Tinker Farm means rhubarb and asparagus! The rhubarb plants that grow in our garden have to be older than I am. I certainly can’t remember a time without them, anyway!
There are four great big plants, and they produce well for us all summer long. This means that I am constantly looking for rhubarb recipes! I’ve made rhubarb coffee cake, strawberry rhubarb jam, rhubarb blondies, and rhubarb custard pie. I haven’t yet tried strawberry rhubarb pie or rhubarb bars, but I plan to do both soon! I also haven’t made a rhubarb crisp. Mr. Keller’s grandmother Dorothy makes rhubarb crisp and rhubarb pie that are just delicious, and I just didn’t think my recipes could measure up; however, she did just graciously send me her rhubarb pie recipe. Mr. Keller has been patiently waiting for me to bake it so I should probably get on that!
We do have one recipe for rhubarb that I always seem to come back to: rhubarb sauce. It’s just a quick and easy sauce that you can use as a side or a dessert topper. It cooks while you make dinner, but you can serve it warm or cold. I actually prefer it as leftovers that are a couple of days old. Just like chili, the flavors seem to really blend well after a day or two of refrigeration.
My rhubarb sauce recipe doesn’t actually come from a recipe as much as from memory. My dad’s mother used to make it as did my mom. I watched them dump and stir it all together often enough that I learned to do it on my own, but that means that I have no written down measurements! For this post, I had to do a little bit of experimenting on what the best measurements could be. That being said, you may want to taste the sauce before serving as the tartness of your rhubarb will play into how much sugar you need to use!
Without any more ado, from my grandmother’s kitchen to yours, here is our rhubarb sauce recipe: