Before you conjure up all kinds of images in your head about an inebriated grandmother, let me quickly clarify.
I so thoroughly enjoyed my recent discovery of the more ‘fun’ section of my rhubarb cookbook, that I decided to put up enough rhubarb sauce to get us through the winter.
The garden patch isn’t ready for a second pull yet and wouldn’t provide enough for the entire winter anyway, so I went to a local grocery store on a quest for the lovely red stalks. I found some and bought out the store. (Don’t gasp, it wasn’t as much as I had hoped and didn’t cost that much.)
I washed, diced and then cooked it into the sauce that precedes the rhubarb daiquiri (with or without rum), precedes the rhubarb-walnut gelatin squares, or can be served alone. When the cooked mixture cooled, I scooped it into cartons for safe-keeping in the freezer.
What you see in the photo above should be enough for only three winter months, so I have a little bit of work ahead of me before I’m completely sauced!
One of the ways I serve the rhubarb sauce for breakfast is spooned over a hot mixture of three whole grains: rye, oats, and millet, toasted in a skillet until they pop and brown, then cooked in water until tender. GN likes it a lot.
I’m off to find another store’s supply as soon as the rain lets up.