This episode of the Rhubarb Challenge (No. 4) is a bit of a cheat: the boiled-down syrup from when I made rhubarb-ginger bread pudding. Alas, it is a delicious ice-cream topper, as I found out…
Rhubarb-raspberry sauce
- 1/2 c. seedless raspberry preserves
- 1 lb. rhubarb, fresh or frozen, cut into chunks
- 1/4 c. water
- 1 T orange zest
- 1/2 c. sugar
Combine preserves, water and sugar in saucepan and heat over medium until sugar is dissolved. Add remaining ingredients and bring to a boil. Stirring occasionally, boil until rhubarb breaks down, 10 min. Strain into a bowl, then pour liquid back into saucepan and boil, reducing to 1 c. Let cool or drizzle it immediately over vanilla ice cream.
Go on, indulge.
This would also be delicious over pancakes, waffles or in a milkshake. The rhubarb is tart and the raspberries are sweet – quite a nice combination.
Enjoy, friends! xoxo
Seasoned to Taste 