I love rhubarb season. I don’t need anything special to make it special, just rhubarb.
Well, make that a bit of sugar, too. Not sure how I would manage if I didn’t add a bit of sugar to the bite of rhubarb.
It just so happened that earlier this week I found myself with fresh strawberries and pineapple. The rhubarb was looming over the back 40 like Godzilla in a horror movie. And there was sugar in the cupboard.
A quick bit of chopping and what resulted was one of the tastiest sauces I have had in a while. There was just enough bite from the rhubarb to make the sweet of the strawberry and pineapple stand out.
It is good as a topping on plain yogurt, ice cream, waffles and toast. Or have it simply in a dish, if you want a straight rhubarb fix.
Strawberry Pineapple Rhubarb Sauce
1 stalk rhubarb, approximately 2 loosely packed cups, chunked
1 cup fresh strawberries, approximately 8 berries sliced
1 cup fresh pineapple, chunked
1 cup sugar (to taste, less for more rhubarb sharpness)
2 tablespoons water
Combine all ingredients in a saucepan and cook over medium heat for approximately 20 minutes.
Use a potato masher once the sauce has cooked for about 10 minutes to help crush the pineapple. The more you mash, the smoother the sauce will be.
The sauce can be divided into freezer containers and frozen for later use. The sauce should keep for about a week in the refrigerator.
Makes approximately 2 cups.
– Janine Pineo