Thursday, May 23, 2013


 It's that time of the year again.  Rhubarb time. This is something my whole family looks forward to.  Homemade bread toasted and served with rhubarb sauce.  When I was a little girl, my grandfather would make a bowl of this each week in the Spring.  I always loved the smell of it cooling in a bowl with a pat of butter on top.

 All you need to do is chop the rhubarb in 1/4 inch slices.

 Add some sugar.  Don't ruin it and add too much. Too much sugar masks the tasted of the luscious rhubarb. I add about 2/3 cup to about 8-10 large stalks.

 Add the zest of 1 lemon.

 Cover the pot and cook over medium heat until the rhubarb releases it's juice.  Remove the lid and stir the sauce until it thickens a bit and the individual pieces break down.

 Like Papa, pour it in a bowl and top it with a pat of butter.  Let it cool a bit.

 Toast some good bread and smear it on top. tastes like Spring.