This recipe for Rhubarb Sauce from Fifth Gen Gardens captures the essence of our always long-awaited spring in Alberta. I once did a radio column for the CBC on Alberta’s Signature Foods and was completely delighted by how many listeners thought rhubarb should have made the list. People yearn for it.
I think it’s rhubarb’s sheer Prairie hardiness that has endeared it. It’s as tough as the province’s pioneer homesteaders. And, this recipe comes from someone whose family were pioneers.
Kristen Graves is one of Alberta’s youngest and mightiest Food Artisans of Alberta. She is the fifth generation to farm on the Graves family’s land near Wetaskiwin so she calls her Community Supported Agriculture (CSA) operation, Fifth Gen Gardens.
In just a few short years, Kristen has quadrupled her operation and now grows food for 85 families (COVID actually gave her a 25 family boost!). Each week Fifth Gen subscribers not only get the freshest produce imaginable, they also get a recipe card with one of Kristen’s Grandmother’s recipes on it. Kristen took time after a few long hard days of planting to send me this recipe and photos. She’s truly amazing. I hope you enjoy it. Read on for the recipe.Print
Rhubarb is the first fruit of spring and this is an easy sauce you can make with it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 cups 1x
- Category: Sauces
- Method: Simmering
- Cuisine: Canadian
- Diet: Vegetarian
- 4 cups rhubarb, fresh or frozen
- ½ cup water
- ½ cup sugar
- 1 teaspoon vanilla
- Dash nutmeg (optional)
- 1–2 Tablespoons cornstarch
- 1 – 2 Tablespoons water
- Place the rhubarb, water, sugar and vanilla in a saucepan over medium-high heat and bring to a simmer. Stir in the nutmeg (if using).
- Continue simmering until the rhubarb is very tender. You can leave it or puree it at this point.
- Whisk equal parts cornstarch and water together in a small bowl and gradually add it to the sauce, whisking constantly to your desired consistency.
- Enjoy over waffles, ice cream, cheesecake or pork.
An easy fruit topping
Karen. I have to share my tip I learned from Helen Johnston’s mother in NB. She cut up the rhubarb in the pot she was going to cook it in, then poured the sugar over it and let it sit out all night. She would simmer it the next day and it kind of candied over night. Try it. Delish. SS
What a great idea Shawnee. Thanks for sharing that Ol’ N.B. wisdom! Hugs, K
Chunks of rhubarb and apples together make a delicious crisp.Tanis
MMMM – I’m cheering my rhubarb patch on Tanis! I’ll give it a whirl. Hugs, K