Tuesday, January 1, 2008

Rhubarb Ginger Sauce

Makes 1 ½ to 2 cups

Adapted from the the Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins, intended to be used over their Ginger Soufflé,  I serve over vanilla or ginger frozen yogurt . This sauce freezes very well.

Given the time it takes to cook and the fact that it keeps/freezes well, I usually make a much larger batch using 12-15 cups of rhubarb. IF using fresh spring rhubarb, I prefer my "no additional liquid" approach.

Combine in a large, heavy saucepan:

3 cups chopped rhubarb
1/3 cup sugar [I go light on sugar, using about half this much]
1/3 cup orange liqueur [I use Triple Sec and sometimes omit it if rhubarb is very fresh]
1/3 cup or less water [I use NO water if rhubarb is very fresh; see note below]

[NOTE: If using very fresh field picked spring rhubarb, no water is required and Triple Sec may be omitted though that will change the resultant sauce flavor. If omitting both the water and the Triple Sec, I chop rhubarb in small (~3/4 inch) pieces and place in a 4-cup Pyrex measuring cup and microwave on high for 3 minutes or until there is approximately 1/2 inch or more of liquid in the bottom of the cup. I then place rhubarb (and liquid) in pan on stove, add additional cups of rhubarb that have been microwaved and then proceed as below:]

Heat to boiling. Reduce heat and simmer uncovered [if  using less liquid, cover for first few minutes], stirring occasionally, until thick as applesauce, about 30 minutes.

Stir in:

2 T finely chopped crystallized ginger [I go heavy on Whole Foods Ginger Chunks, using 1 T of ginger for each cup of rhubarb]

Simmer another 15 minutes, adding more water if sauce is too thick [I have never had problem with sauce being too thick but that is perhaps because I use very fresh rhubarb]. Remove from heat and let cool to room temperature.

Photos are from recipe using no water and 1/3 c Triple Sec.

Reviewed 6/20/2017

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