rhubarb sauce

It is the end of May

And here we are 

with an abundance of rhubarb.

I offered to make stewed rhubarb

For a 90+ year old lady,

And found this SUPER easy,

Anyone could do this recipe!

So dice up some rhubarb.

**I heart today that 1 good rhubarb stalk

Equals 1 cup.

I filled a counter top turkey roaster

Which is about 12 cups+.

I added 2 bottles of no-name

Pancake syrup.

I kept the temperature at 300

Stirring constantly.

**note For the first hour you could

Smell burning sugar as it splashed

Up on the sides of the pan.

Do not scrape off.

At 2 hours, 

my rhubarb was getting soft.

I used my hand blender

And pureed it down.

First taste test was soooo yummy.

I then continued letting it cook down

And pureed one more time

With my hand mixer.

Then I canned some!

I am excited to be having this for

Dessert tonight on ice cream.

It would also be delicious

On pound cake or on angel food cake!

What about in a trifle

With some fresh strawberries?

The original recipe had 2 suggestions:

If you want a redder colour

You can add ground beet powder.

If you would like a more complex flavour 

You can add cardamom.

"Bon Appetit!"

**1 roaster = 7 - 750ml jars 

and 1 sample container