Original Post:
I've been thinking about rhubarb for a while. The Anderson women used to make rhubarb sauce regularly, and I remember that it was often eaten for breakfast. I bought 8 stalks last week, a pretty puny amount of rhubarb, and made some sauce today.
Wash it, of course, and cut off the ends.
Slice it down the middle and dice it into chunks. This made 3 cups of diced raw rhubarb.
I added a half cup of water and a third of a cup of sugar to the rhubarb. It was probably more water than was strictly necessary. And probably less sugar, but I plan to add some Splenda to it to sweeten it up when I eat it. Or maybe some strawberries.
Bring it to a boil, reduce the heat, and simmer for 10 minutes. It cooks down quite a bit, so I don't have a lot of it, but I think I am the only person who lives here who likes rhubarb. It is currently chillling in the refrigerator. I think I will serve it tomorrow -- it's a nice pinky red. Now I just need some white and blue.
