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Sweet Dessert sauce
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http://www.yankeemagazine.com/recipe/rhubarb-sauce
from Yankee Magazine
I remember so well the time back in the early 1920s spent with my aunt and two cousins in Salem Depot, New Hampshire, every summer. My aunt was a wonderful cook, and one of the things I remember most is the rhubarb sauce she made. It tasted as though it had been mixed with strawberries.
After I was married in 1936, she gave me her recipe for rhubarb sauce. I have shared it with many friends, and everyone agrees: Follow the recipe to a T and you will have the most delicious rhubarb sauce you have ever tasted.
Ingredients:
2 cups water
2 cups sugar
3 pounds rhubarb cut into 1-inch pieces
Instructions:
Make a syrup with the water and sugar. Boil together a few minutes.
Add rhubarb to syrup when it starts boiling in center. Watch closely and let boil just 1 minute.
Now here is the trick that makes ordinary rhubarb sauce a Sauce Deluxe: Pour into a bowl or pan with a tight cover. Leave tightly covered until cold, and you will find a sauce very different from any you have ever eaten.
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Adapted for a Savory Sauce over rice
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3 lbs. rhubarb
1 cup water
1 cup water
1 cup sugar
2 t. ginger powder
½ t. salt
½ t. hot red pepper powder
1. Bring to fast boil.
2. Stir in 1lb. 8oz. chunks
3. cover low boil exactly 1 minute.
4. stir in spices
5. transfer to air tight container and allow to cool thoroughly.
JAM
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2 lbs. or 6 cups rhubarb chunks
2 cups sugar
Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a non-aluminum bowl (glass works well). Mix in sugar, cover with plastic wrap, and refrigerate overnight (you'll see that the sugar draws the water out of the rhubarb).
Place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce burner heat to low and allow the mixture to simmer, low and slow, for 1 hour, stirring occasionally.
optional: stir in 2 teasp. ground ginger and 1/2 teasp. ground red pepper.
