Not just for pie, people! Rhubarb is an awesome and weird vegetable (?fruit?root?) It grows prolifically in direct sun as my husband and I found out when we were tending to his uncle’s urban garden. He would come home from watering an harvesting with some rainbow beans, basil, a few strawberries and a bushel of rhubarb. Over the course of a two weeks I had multiple bushels of rhubarb. I made this sauce multiple times and ended up with all sorts of jars and containers of this lovely versatile sauce. The thing is, when it is in sauce form, there is so much you can do with it. I put it over my Lucky #7 Almond Heaven Cake with a dollop of sour cream, you can put it over grilled pork tenderloin, put it on toast, drizzle on ice cream or riff with it and use as, yes, a pie filling.
Strawberry Rhubarb Sauce
10 long luscious stalks of rhubarb (doesn’t have to be all red, green parts are just as good)
1 cup unrefined can sugar
4 cups organic strawberries
1/4 cup raspberry preserves
Juice of 1 lemon
I don’t add water to my sauce because I like it a little more viscous and I’ve found the stalks cook down fast and have enough liquid in them to prevent the sauce from burning. Prep your rhubarb by trimming off any dirty bits and ends. Cut the stalks into 1/2 inch pieces. Toss them in the pot on medium heat. Quarter the strawberries, toss them in with the sugar, lemon juice (fresh squeezed) and raspberry preserves. Simmer uncovered for about 20 minutes, stirring occasionally and making sure the pot doesn’t foam up or boil over. Your sauce is done when all the fibers of the rhubarb and strawberry have broken down. Remove from heat and let cool uncovered. Drizzle, dollop, drop, can, serve.