Every Christmas and summer I treasure the time I get to spend with my grandmother. And now that I have kids, it’s really special they too get to know their great-grandmother. This visit, Grandma wanted to make us rhubarb sauce so we went out to pick some fresh stalks from her rhubarb patch, which was partially shaded by a giant mulberry tree. I was in heaven – two food powerhouses growing right in Grandma’s backyard. Rhubard is incredibly high in vitamin K, calcium and fiber and mulberries are also a great source of vitamin K as well as iron and vitamin C.
Easy to Make
Making rhubard sauce like apple sauce is incredibly easy. All you do is wash the garden dirt off the stalks, chop them into 3 inch pieces and then simmer them with some water and sugar. It turns into a nice creamy puree. Grandma said she often also adds some red food coloring but knew that I don’t use artificial anything so she said she’d leave it out – “but it won’t be as pretty.” With my hands stained crimson from the mulberries we picked, I asked, “What if we add some mulberries for the color?” It worked beautifully and didn’t alter the stronger rhubarb flavor. I did do a batch that was half mulberries and a half rhubarb and thought it had a wonderful taste with a subtle mulberry flavor. Really, you can do the sauce with just rhubarb and it will be yellow in color. Add just a few mulberries and it will be pinkish or add about a 1:3 ratio of mulberries to rhubarb and it will be a deep purple color that appears in the recipe photo. And since fresh mulberries can be hard to come by, blackberries or raspberries would also work well.
Serve Like Apple Sauce
You can serve the sauce just like apple sauce but my kids and their cousins preferred it more like a fruit salad with chopped banana and other fresh fruit and it was delicious.
Make into a Salad Dressing
I also had to experiment with this new puree as a base for salad dressing and that was incredible too. I think it surprised my Grandma just how good it was – she was skeptical. What’s great about this recipe, is that once you have your sauce, you can use it as a base for so many things – salad dressing, in smoothies for extra vitamins and fiber or even as an egg substitute in recipes just like apple sauce 🙂
I highly recommend getting your hands on some fresh rhubard for this recipe. With or without the mulberries, it’s fantastic! Next I want to try to pickle rhubarb – yum!
Wishes of Health & Gratitude,