Mom's Rhubarb Sauce #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is RHUBARB because apparently I don't know how to plan out what is in season. I honestly don't know what happened and I think I meant to do Rhubarb in March or April and something got mixed around and it was a little too late to change it. So, of course, I was nervous going into my grocery store, but for some reason, we get produce at all times of the year. One of my biggest pet peeves is when I have stuffed zucchini on my meal plan in the summer when it's supposed to be peak zucchini season...and my grocery store is out. Of course, now that it's February/winter, zucchini is everywhere and it looks amazing. We have had rhubarb since December and it looks great, so I was really lucky there.

I decided to try and make rhubarb sauce because I wanted to try out a few different ways to use the sauce. I grew up in Minnesota and we had rhubarb punch at every graduation party ever. There was always rhubarb desserts and treats at every church gathering, baby shower, bridal shower, etc. I, however, have never purchased rhubarb and I have never made anything with rhubarb even though I absolutely adore it and its tartness!

I attempted to make a danish out of the sauce, but I kept having my cream cheese entirely too soft and my filling was runny. Although my second attempt at the danish was actually pretty decent. But still not really a recipe I was ready to post just yet. I will most definitely be testing it out some more and post it in the future.

This rhubarb sauce was so so easy and it can be used in so many ways. Mix it into oatmeal or eat it with some toast. It can be used for pastries, muffins, cake, etc.. Or just eat it with a spoon :)


(Print)
What you need:

• 4 cups diced rhubarb
• 1/2 cup water
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 1 tsp. vanilla

Directions:

1. In a medium saucepan, add all ingredients and stir together.
2. Bring to a boil and then reduce heat to medium-low heat. Cook for 5 to 10 minutes.
3. Remove from heat and let cool.
4. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.

Recipe from Grumpy's Honeybunch

An InLinkz Link-up

I wasn't expecting it, but my Butterfinger Oatmeal Peanut Butter Cookies won the OATMEAL Food Fight. I can definitely speak on just how delicious these cookies are. Every bite has a bit of melted gooey chocolate and the bits of crunch from oatmeal and butterfinger candy is just the best.

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