It is Rhubarb season! After last year’s Rhubarb Banana Bread I thought what else would I create with Rhubarb? So I always make Jon and I Raspberry sauce to pour over ice cream so why not add Rhubarb to it. A little sweet and a little tangy sauce is perfect for ice cream.
My parents have Rhubarb plants so I went out there today for Mother’s day. I came home with 10 stalks of Rhubarb which I cleaned up and chopped them into pieces to put in the food processor.
Pulse them until they are chopped into a sauce consistency. I know it does not look appetizing but trust me the end result will knock your socks off.
Take this sauce put into a stock pan and turn on high until boiling once boiling turn to medium heat. Add the juice of ½ of a lemon and keeping cooking until soften. Once the Rhubarb had cooked for about 5 minutes add 3 containers of raspberries which is about 18 ounces. Cook this down until it is slightly chunky then add ¾ cups of sugar. I continued to cook it until it thickened. Now I like my sauce with the slight chunks in it but if you wanted a smoother sauce you could strain the sauce to get the raspberry seeds out or you could use an immersable blender to create a smoother sauce.
Now we use this sauce on ice cream. But I am going to try to come up with other uses so stay tuned and I will share as soon as my creative side kicks in.
Sweet and Tangy Rhubarb Raspberry Sauce
10 stalks of Rhubarb
18 ounces of Raspberries
¾ cup of sugar
Juice of ½ of lemon