Citrusy Rhubarb Sauce for Breakfast, Dessert

Is rhubarb showing up in your gardens, CSA boxes, or farmers’ markets yet?  Truly, rhubarb is the bellwether of spring.  Asparagus, too, but ruddy rhubarb makes a more striking contrast with the drabness of winter. 

 

Packed with vitamin K, vitamin C, and even some calcium, rhubarb belongs on any spring menu.  Its tart, celery-textured stalks play well with the sweetness of honey or fruit.  Try this sweet-tart sauce on baked oatmeal or with breakfast porridge, yogurt, or ice cream – including a full-fat dairy product will help the absorption of the vitamin K.

 

rhubarb-sauce

 

Citrusy Rhubarb Sauce

 

3 stalks of rhubarb, diced

½ cup raw honey

1 clementine (zest and juice)

A few dashes of cinnamon (1/4 tsp?)

3-4 whole cloves

 

Combine all ingredients in a small saucepan and heat on the lowest heat possible to keep at a very low simmer until the rhubarb softens.  (You can test it by trying to cut it with a spatula – it should fall apart with no resistance.)  Serve warm or let it cool and refrigerate for later, and remove cloves before serving.

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I will post a recipe for strawberry rhubarb vinaigrette as soon as local strawberries are available.  This farm, right around the corner from my house, runs a u-pick during strawberry season.

 

What do you like to do with rhubarb?

Part of Food Renegade’s Fight Back Fridays carnival.

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3 responses to “Citrusy Rhubarb Sauce for Breakfast, Dessert

  1. Wow, just imagining this dish makes me happy that it’s springtime.

    Thanks for sharing, and for joining in Fight Back Fridays!

    Cheers,
    KristenM
    (AKA FoodRenegade)

  2. P-I – E!!! I love rhubarb pie!! especially with strawberries! You’re making me hungry! That sauce looks so yummy…

  3. This looks great! Thanks. And it’s SCD-diet compliant, too.

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