Rhubarb-raspberry sauce

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s