It just so happens that this is one of my favorite times of the year. Spring always reminds me of my Big Bubba Matt and how we learned to pick rhubarb together. This weekend, I took it upon myself to venture out into the garden and harvest most of my rhubarb plant for use in strawberry rhubarb jam. After some careful thought, I decided to forget all about making jam and make a sweet strawberry rhubarb sauce instead. Why? Well, first of all, a sauce is way more forgiving than a jam, and secondly, it has so many more uses. While jam is good for toast, and who doesn’t love toast, a sweet sauce can be used on or in just about anything and everything. Who doesn’t love a multi-purpose ingredient? I know I do.
Uses for Sweet Strawberry Rhubarb Sauce
Ice Cream
Pancake Syrup
Cake Glaze
Crockpot Meatballs
Jam
Cocktail Simple Syrup Replacement
Meatloaf Glaze
Strawberry Shortcake
Since Friday is Cinco de Mayo, I definitely think that Strawberry Rhubarb Margaritas need to be on the menu. I mean really y’all, how often does Cinco de Mayo actually fall on a Friday? Even better, Saturday just happens to be the day of the Kentucky Derby, which means that Strawberry Rhubarb Mint Juleps need to make a special appearance on the menu as well. After all, I just realized the other day that I have never had a mint julep. How can I allow this unsophisticated dilemma to continue? This weekend you’ll find me wearing hats galore, shaking some maracas around to annoy anyone and everyone in my near vicinity, and drinking copious amounts of strawberry rhubarb laced cocktails. I have a feeling that Monday morning may be a little bit rough.
Ingredients:
- 4 Cups Fresh Strawberries, Diced
- 2 Cups Fresh Rhubarb, Diced
- 1 1/2 Cups Granulated Sugar
- 1/4 Teaspoon Sea Salt
- 1 1/2 Cups Granulated Sugar
- Juice of 3 Lemons
Directions:
- Place the strawberries, rhubarb, 1 1/2-cups granulated sugar, and sea salt in a medium non-reactive metal pot.
- Stir to combine and allow to sit for two hours.
- Add the remaining 1 1/2-cups granulated sugar and lemon juice to the pot.
- Bring to a rolling boil over high heat stirring frequently.
- Allow the sauce to boil for 3 minutes before removing from the heat.
- Let rest for 15 minutes.
- Spoon the sauce into sterilized jars, allow them to come to room temperature, and then store the cooled jars in a refrigerator or freezer for future use.
Suggestions:
- This sauce will keep for up to two weeks in a refrigerator and will fill approximately six half-pint jam jars.
- You don’t need a fancy pot to make this sauce; I use the bottom pot of a Vegetable Steamer
. The size of this pot is perfect, it’s thick enough to prevent burning, and it is also made out of a non-reactive stainless steel metal.
. The size of this pot is perfect, it’s thick enough to prevent burning, and it is also made out of a non-reactive stainless steel metal.
- You can freeze this sauce for future use, just remember to allow plenty of space at the top the jars for expansion.
Improvements:
- Add a teaspoon or two of vanilla to the strawberry sauce.
- Use tart apples in place of the rhubarb if it is out of season.
- If you plan on freezing this sauce for later use, I suggest using these Small Plastic Freezer Jars
.
- This is my new favorite kitchen gadget. Even B.O.B. Bob is excited about it. Thanks to this Chef’n StemGem Strawberry Huller
, hulling strawberries is now a fun chore.
.
Ingredients:
- 4 Cups Fresh Strawberries, Diced
- 2 Cups Fresh Rhubarb, Diced
- 1 1/2 Cups Granulated Sugar
- 1/4 Teaspoon Sea Salt
- 1 1/2 Cups Granulated Sugar
- Juice of 3 Lemons
Directions:
- Place the strawberries, rhubarb, 1 1/2-cups granulated sugar, and sea salt in a medium non-reactive metal pot.
- Stir to combine and allow to sit for two hours.
- Add the remaining 1 1/2-cups granulated sugar and lemon juice to the pot.
- Bring to a rolling boil over high heat stirring frequently.
- Allow the sauce to boil for 3 minutes before removing from the heat.
- Let rest for 15 minutes.
- Spoon the sauce into sterilized jars, allow them to come to room temperature, and then store the cooled jars in a refrigerator or freezer for future use.
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