Recipe: Rhubarb Sauce

Some of the recipes that will be posted for Rhubarb will call for a basic Rhubarb Sauce.

PREPARING RHUBARB SAUCE

A POUND OF RAW RHUBARB WILL YIELD ABOUT 2 CUPS OF COOKED SAUCE AND ABOUT 3 3/4 CUPS OF FINELY-DICED FRUIT.

Split the stalks lengthwise before dicing. Even the smallest stalks should be split lengthwise before dicing; the larger stalks should be split 4-6 times. Pile up the cut stalks on a board and slice them about 1/4-inch wide.

Before cooking, add sugar or honey; let the diced rhubarb stand in it at least one hour; several hours (or overnight) are better; be sure to stir the mixture occasionally. Add a few tablespoons of wine or fruit juice before cooking sauce that is to be used UNsweetened, or for sweetened sauce that needs a special flavor.

Do not overcook; quickly bring the diced, sweetened fruit to a boil, then remove the pan from the heat and cover it. Let it stand a few minutes until the rhubarb softens. If it is not quite soft enough, put the pan over the heat again and bring it just to the simmer. More liquid will form when you use more sugar. This delicious syrup should be drained off after cooking whenever drained sauce is called for in a recipe. The drained syrup can be added to fruit juices; especially orange juice, to enhance their flavor.

Two ways to cook rhubarb so that the texture is mealy instead of mushy. Cook it in the top of a covered double boiler, over boiling water for about 15 minutes, with or without sugar, and without stirring. No liquid is needed. Or, bake it, also without water, in a greased, covered shallow pan in a 300 degree F oven for thirty minutes or more. Remember, always dice it fine first and presoak it in sugar or honey, if you want it sweetened. You can also add a little ( but not too much) grated orange peel, cinnamon, nutmeg, or ginger.

Raw rhubarb keeps well in the refrigerator for a week or two, but moisten it occasionally.

If recipe calls for puree, cook the sauce for 5-10 minutes until the fruit is very soft. Then, pass it through a food mill, whirl in a blender, or press it through a sieve.