As recipes go this is one of the easiest I’ve ever run in my column. Presently I would give anything for a big patch of rhubarb. In the Ozark Mountains it isn’t as prominent as it was growing up in Northeast Missouri.
Let’s discuss the sugar issue for a bit. Some folks may look at the 3 cups and rattle their teeth a bit. You can certainly use a sugar substitute, but….I’m not going to be the one to tell you which one, or how much! Those who use the substitutes are actually a better reference than me. I will say I’ve used the blended ones and I still taste a slight ‘tang’ afterwards. However, again, if you are used to the substitutes you tend not to notice what I just mentioned! Read the label on the product closely before substituting.
On the jello I always use regular, but you can definitely substitute. When my mother originally shared this recipe she used a flat of crushed pineapple. Me, I use a big 20 ounce can! I usually cook it a bit longer that the recipe indicates too. I like to make sure the rhubarb is very tender.
How do you use this sauce? Oh golly, I grew up with a bowl of it on the table at many springtime meals. Dad would butter a slice of bread and put rhubarb sauce on it. (Keep in mind that we didn’t have dessert during the week much and this was a sweet closure.) How can you use this simple sauce? Oh gosh, personally I eat it with a spoon from a bowl! But seriously all joking aside, it is great over ice cream, different types of cakes and cheesecakes! I look at it as my little springtime delicacy.
Can you preserve it in any fashion? Yes, I have frozen it, and I’ve also canned it just like you would jam or jelly. I can’t say that I preserve a great deal of the sauce, but just enough so when the rhubarb craving hits I’ve got it covered.
Should you decide to make a batch later in the summer you can also use frozen rhubarb from your freezer or the grocery store.
It’s an exciting week at the Uhrig house. At least it is for me! After losing our Welsh corgi, Jillian, in mid-January I am bringing home a new baby Monday night.
I never thought I’d be so anxious, but I’ve been counting the days all week. I am taking my mother-in-law, Annette, with me to Texarkana, Texas to pick her up.
We’ll spend one night on the road to make life a bit easier on the humans. All preparations have been made, the van is clean, and the kennel is washed and loaded. Since many of my readers know me quite well I’ll expand on her just a bit. ‘Rumor’ is a two-year old Welsh corgi, who is a champion show dog. She’s had puppies and is now ready to lead the rest of her life with the Uhrigs. Phillip, our son, wanted a dog with longer legs, but after saying: “I’m not going to be around much, do what you want.” Well, this mother did! It’s going to be fun having a young dog around the house.
I hope you enjoy the family rhubarb sauce. The flavors bring such warm memories of my mother’s dinner table to mind. Enjoy the week my friends. Simply yours, The Covered Dish. www.thecovereddish.com
6 cups rhubarb cut into ½ inch pieces
3 cups sugar
1 (20 ounce) can crushed pineapple, undrained
1 package strawberry jello
Cook all of the above until you have a roaring boil. Cook for another 4-8 minutes after the strong boil. Usually there is no problem with sticking. Allow mixture to cool and then package. If you are preserving place into clean sterile jars immediately and seal.