Rhubarb, known to our grandparents as "pie plant," offers vitamin-rich, bright red stalks that can be cooked up into a tangy sauce. You can pick up rhubarb stalks in the grocery store produce aisle.
Instructions
Cook Fresh Rhubarb
1. Wash rhubarb stalks; discard any leaves or tough, white ends. Green rhubarb stalks are slightly more tart, but still make a tasty sauce.
2. Chop 3-4 rhubarb stalks into thin slices. The cooked plant can be stringy, but starting with thin slices will prevent you from having long, stringy material in the finished sauce.
3. In non-aluminum saucepan, cover chopped rhubarb with water. Simmer several minutes, until rhubarb is completely soft and disintegrating.
4. Remove from heat and stir in a full package of gelatin dessert mix. Use sugar-free gelatin for a very low-carb dessert. Don't add additional water. Taste mixture; add sugar or sweetener (such as Splenda) if needed, but leave rhubarb sauce somewhat tart.
5. Pour mix into glass bowl and refrigerate until firm, at least one hour. Serve topped with whipped dairy or non-dairy topping, spoon over vanilla ice cream, or serve as a side dish with chicken or pork.
Tags: rhubarb stalks, Cook Fresh, Cook Fresh Rhubarb, Fresh Rhubarb, thin slices
