Apple Rhubarb Sauce

[T.G.G. Moogly]

Take equal parts rhubarb stalk and Fuji apples. Core and coarsely chop the apples, and chop the rhubarb stalks into 1/2 inch pieces. Use a non stick or ceramic pot if possible because it will not affect the color.

Add a couple splashes of cranberry juice or whatever you have on hand - water works - and on low heat cook things down until you can puree with an immersion blender.

The sauce will come out pinkish to red and will taste fabulous, especially when chilled. It's also great to add into baked goods.

When I'm picking out the apples I go for the reddest ones because the skin makes the sauce that much more red. The apples and rhubarb will cook down to about half, meaning if you filled a big pot to start, it will be half full after using the immersion blender.

Great stuff, and hold the sugar. It tastes much better without.

 

[J842P]

Sounds delicious! I'll definitely try this out. I've had strawberry and rhubarb, but never apple and rhubarb, but no doubt they go well together.

 

[Cheerful Charlie]

Down here in Texas, it's rare to see rhubarb at the local grocery stores. So I'll probably not get to try this recipe. Alas.

 

[snoiduspoitus]

Love the taste of rhubarb, but too much sugar. A natural sweetener is good. Strawberries are wonderful.

I'm going to give strawberry, apple and rhubarb a go.

 

[bilby]

Down here in Texas, it's rare to see rhubarb at the local grocery stores. So I'll probably not get to try this recipe. Alas.

Originating from Siberia, Rhubarb likes a cool climate, and thrives in wet conditions with long periods of darkness. It doesn't do well in tropical and semi-tropical climates; As a native of the Rhubarb Triangle, I grew up on Rhubarb Crumbles, Rhubarb Pies, and other Rhubarby goodness. I have resigned myself to the fact that what little Rhubarb is available in Queensland is inferior stuff grown by hobby-farmers on Tamborine Mountain, where the weather is cool enough for it to grow, but not really cool enough for it to thrive.

 

[Elixir]

Grew up eating (pretending to eat) wild rhubarb in various preparations. It is vile, slimy, and... insidiously addictive. I hated it then, and would say I still hate it, but when offered (especially when prepared with fruit/berries as described above) i not only eat it, but enjoy it.

It is one of only three (or two, depending on how you count) perennial vegetables. Anyone know the other(s) off the top of your head? (Great trivia question!)

 

[Underseer]

I've honestly never tried rhubarb. I should. Thanks for the recipe!

I wonder how it would taste in salads?

 

[Cheerful Charlie]

I've honestly never tried rhubarb. I should. Thanks for the recipe!

I wonder how it would taste in salads?

I doubt it would be good in a salad. Rhubarb is very tart. Like raw cranberries. It is used in pies and pastries with lots of sugar.

 

[Elixir]

It is one of only three (or two, depending on how you count) perennial vegetables. Anyone know the other(s) off the top of your head? (Great trivia question!)

I'll take the lack of response as a "no".

Asparagus is one... not sure if there's another.