Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines

 

Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

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