You know how they say, ‘It’s the simple things that bring so much joy?’ Well, this past weekend we experienced the statement repetitively. With our son, Phillip, and his girlfriend, we traveled to Nashville South, over a period of about 30 hours!
What a whirlwind trip. Some would say we were nuts, but we drove there to pick up Phillip’s, new mountain bike. I enjoyed every moment, even when I could hardly keep my peepers open. The Burger King breakfast, Popeye’s red beans and rice, rolled ice cream, great conversation and motel room mix-up were all memory makers. And to my friend, Debbie, in Portageville, Mo., I waved as we drove through!!!
With all the driving I had plenty of time to think, and it reminded me how I want to can a couple batches of the rhubarb sauce this year. As you read through this easier than easy recipe remember it can be frozen or canned. It stays bright red when canned, which makes it pretty for the table any time of year. Just about everyone in my family enjoys this served over hot biscuits.
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.
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
Rhubarb Sauce
6 cups rhubarb cut into 1/2 inch pieces
3 cups sugar
1 (20 ounce) can crushed pineapple, undrained
1 package, 3 ounce 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. Holds in refrigerator 10-14 days.
