Well, the weekend is here again and so is Pink Saturday. Every week Beverly brings pink lovers together from all over the world to participate in her pink party. Thank you Beverly for hosting.
Today I thought I would share something a little different. It is rhubarb season here on the Island and I have been making all sorts of goodies with these red stalks. For those of you who have never had rhubarb, you're missing out on a real treat.
I decided to share with you a quick and easy recipe for Rhubarb Sauce. The best thing about it? It's pink!
Combine : 1 cup sugar
1/4 cup water
Optional : 1/2 - 1 Tbsp red jello powder, add to sugar.
4 cups rhubarb cut into 1 inch pieces
In a saucepan, dissolve the sugar in the water on the stove, bringing it to a boil. Reduce heat and add the rhubarb.
Optional: Add a shake of cinnamon and some lemon zest while cooking, if desired.
Cover and simmer for about 10 minutes, stirring occasionally.
You can double the recipe for a bigger quantity.
Pour into canning jars. Serve on biscuits, muffins, cake, toast, and it's especially good on ice cream.
Rhubarb muffin...it is almost like a mini coffee cake; very moist and very good with chunks of rhubarb and a cinnamon sugar topping!
Rhubarb pudding...See how pink the fruit is?
and then there is rhubarb pie.
I just love the rich pink syrup from this tasty fruit pie!
Pretty salmon-pink roses.
Well, ladies, those are my pinks for this week. Thanks for stopping by and be sure to check out Beverly's lineup of pink participants. http://howsweetthesound.typepad.com/my_weblog/ Have a wonderful weeknd.
Sharing from my heart ~ Sandi
Wow Sandi; your rhubarb muffins, pudding, sauce and pie look wonderful, tasty. Your roses are gorgeous. Great Pink Saturday post.
ReplyDelete- Joy
Ti seguo da pochissimo.... mi sono registrata da poco vostro blogger.
ReplyDeleteMi piace conoscere le ricette e la cultura degli altri Paesi
Grazie per avermi mandato questa ricetta la tradurrò il più presto possibile per farla assaggiare alla mia famiglia. Baci Silvia
I LOVE LOVE LOVE Rhubarb!!! YUMMEEE! Thanks for sharing girly. You bless us all!
ReplyDeleteLove to you~
Rebecca
Sandi,
ReplyDeleterhubarb is good. When I lived in Germany, I used to eat it raw dipped in sugar ;) :) You need the sugar to cut the tartness :) :) It's oh so good.
I was curious about the rhubarb sauce. How long does it last once it's in the canning jars. Can you freeze it, too? I might have to try this :) :)
I loved all your pinks today, especially the roses :) :) Oh, and the pie rem inds me of a tune from Garrison Keillor's "Prairie Home Companion" movie.. "Mama's little baby love rhubarb, rhubarb. Beebop a rebop, rhubarb pie. Mama's little baby loves rhubarb, rhubarb. Beebop a rebop rhubarb pie :) :)
Have a lovely weekend. Love and hugs from Oregon, Heather :)
HPS! Love the pottery.
ReplyDeleteThanks for the recipe for rhubarb sauce, I am going to try it. Love you pink post. Have a fabulous weekend.
ReplyDeleteSandi,
ReplyDeleteI've never had rhubarb, but all your pink rhubarb goodies were surely making my mouth water! :)
I also didn't know about Pink Saturday's. I like that! I LOVED your pink roses. They were SO gorgeous - and that little plate with the delicate pink flowers was something I liked too! :)
At any rate, you came by my blog the other day and left a nice comment on my post about Kitchens. Thank you for visiting. I hope that you will come back and visit me again. You surely have a nice place here, and I will be back! :)
Blessings,
-L. Rose
Hi Sandi,
ReplyDeleteMy Mom used to make rhubarb preserves and they tasted good!
Love your pretty roses.
Happy Pink Saturday.
hugs
Sissie
Everything looks so delicious, Sandi. Thanks for sharing your sauce recipe.
ReplyDeleteHappy Pink Saturday to you!
Hugs,
Marie
Hi Sandi,
ReplyDeleteI made a couple of rhubarb cream cheese pies today as well as blueberry coffeecake but they are for my Japanese guests.I am hoping for leftovers though as I too love a rhubarb treat.
Enjoy your sunny Saturday!
Carolyn
Hi Sandi,
ReplyDeleteYour roses are lovely and all the food looks delish!
Happy Pink Saturday!
Jil
Hi Sandi....before my mum lost her sight she used to make rhubarb and apple pies and I have never been able to make them quite the same. It is a gorgeous pink and I love its unique taste.
ReplyDeleteHPS
Michelle
I used to eat rhubarb raw when I was about six years old. I still the taste a lot. I will have to try making rhubarb muffins. I don't think I have ever made those before. Will search on line for the recipe.
ReplyDeleteJoyce M
Hi Sanda-Happy Pink Saturday all your rhubarb recipes and photos look great. I planted two plants last year and was gold you have to wait one year before cutting anything so this year I go to the garden only to find one plant died, now I will have to see if the one left will have enough to make anything with or maybe I'll have to ugg buy some to go with what I have. praying for you.
ReplyDeleteHello Sandi
ReplyDeleteNice Blog you have :)
and do not miss
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Håkan ( The Roseman)
Love your pink china. And especially the Roses! Perfect.
ReplyDeleteGood morning Sandi, I LOVE rhubarb and your post today. Beautiful roses and my favorite pie. AND, some new rhubarb ideas. I am growing some and since we are in Maine for a month, I wonder if mine is ready to be picked.
ReplyDeleteI hope it waits fr me.
Happy PS.
Hugs, Jeanne
I absolutely love rhubarb pie, it is my fave. Just rhubarb.
ReplyDeleteHappy Pink Saturday!
Beautiful pink! Gorgeous pics! HPS!:)
ReplyDeleteYummy,yummy!
ReplyDeleteHappy Pink Saturday!
Hugs
Charo
You just brought back so many memories of my mom. She was the Rhubarb Queen....and loved to make many delicious food items using it. I have to say, the pie was my personal fav. as a youngster, but I'm loving your sauce and muffins!!
ReplyDeleteHope you've had a good week!!!! dana