I was so thrilled that Fulton Farmer’s Market opened on Saturday. Each and every time I go to our neighborhood farmers market, I am reminded how incredibly lucky we are to live in our Minneapolis hood. I stocked up on starter plants, pea shoots, pickles, and rhubarb. And then I went home and made this sauce. I couldn’t resist.
I love rhubarb. I’ve been known to eat it raw dipped in sugar. It’s fantastic in pie, cakes, and crisps. I’ve discovered that one of the simplest ways to enjoy rhubarb is to roast it. It’s the perfect warm topping for vanilla ice cream.
As an alternative to strawberries, pair this sauce with angel food cake and whipped cream. For breakfast, use it mixed in with your morning oatmeal or as a topping for waffles or pancakes. My next rhubarb sauce fix will be jazzing up my Greek yogurt.
Roasted Rhubarb Sauce
4 cups of diced rhubarb
1/3 cup granulated sugar
2-3 Tbsp. honey
1 tsp. vanilla
1 Tbsp. butter (cut into small pieces)
Preheat oven to 350 degrees.
Spray baking dish with cooking spray. Place diced rhubarb, sugar, honey, and vanilla in baking dish and stir until ingredients are combined. Top rhubarb with pieces of butter.
Roast rhubarb in oven for 30 minutes, stirring every 10 minutes. Let rhubarb cool in pan for a few minutes before placing it in a serving bowl or storage container (mason jars work well). Rhubarb will keep for several weeks in fridge.