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Raspberry Rhubarb Sauce

Rhubarb is a tart delicious reminder that spring is here.

Rhubarb is a tart delicious reminder that spring is here.

This versatile sauce uses frozen raspberries from last season and tart rhubarb as a twist on the classic strawberry rhubarb. It is more tart than its classic partner, and goes very well with almost anything sweet (pound cake, coffee cake, ice cream, french toast). It is also delicious on a rosemary rubbed pork chop or shaken up with vinegar and olive oil to make a tart vinaigrette. My recommendation is to can or freeze a few batches for use all year! One recipe makes enough to fill about a 1/2 pint jam jar.

Ingredients:

Raspberry Rhubarb Sauce served over vanilla ice cream. This is a versatile sauce that is easy to get creative with.

Raspberry Rhubarb Sauce served over vanilla ice cream. This is a versatile sauce that is easy to get creative with.

 

2Tbs unsalted butter

3 cups sliced rhubarb

1 cup frozen raspberries

3/8 cup light brown sugar

slightest pinch of salt

1/4 tsp vanilla extract

 

Directions:

Melt the butter in a frying pan on medium-high heat (ceramic or non-stick work best). Once the butter is melted add the sliced rhubarb, frozen raspberries, brown sugar, and very small pinch of salt (just enough to bring out the flavor, but not make the dish salty). Cook stirring frequently until it thickens to a sauce consistency. Near the end of cooking stir in the vanilla extract. Serve while warm. If saving (freezing/canning) for future use, heat in a saucepan with a splash of water to before serving.

 

 

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