Thursday, May 26, 2011

Rhubarb Sauce

This is a unique recipe, and one that is surrounded with fond memories for me.  My mom would usually make several rhubarb pies, and possibly a rhubarb crunch and then toward the end of the season she would make a batch of this.

  I have an odd attraction to sour flavors, and this sauce was-in my childish mind-the definition of perfection.  A mix of tart and sweet with a pale pink color that attracts your attention because it's so obviously not artificially colored.

 Oh yes, and it's simple to make which wins it a place in my recipe box.


3 cups finely chopped rhubarb

1 1/2 cups water

4 Tablespoons granulated tapioca

1 cup sugar -you can use a little more or a little less depending on how tart you like it

Cook rhubarb and water until soft. ( It only takes a few minutes.)  Add tapioca stirring to prevent lumping, and bring mixture back to a boil, and then turn off the burner.  Add sugar and stir until dissolved.  Pour into serving dish and chill.