Kids in the Kitchen Wednesday: Rhubarb Sauce

The Wisconsin Test Kitchen was SO excited to make their first trip to the South Shore farmers market this past weekend! Winter has been insufferably long; and the farmers market is one of those wonderful events we look forward to all winter long. 

It's still early in the season, and pickings were a little slim. The main items we saw at the  produce stands were:

spinach
mushrooms
swiss chard
asparagus
salad greens
green onions
RHUBARB galore!!!

Rhubarb is extremely polarizing. People either love the sweet, bitter flavor of it, or they despise it. In the Wisconsin Test Kitchen, we love it! We are fortunate enough to have a family member with a garden full of rhubarb, and we tend to keep a bag of it in our freezer all winter long; so we can enjoy a summery, rhubarb pie in the dead of winter. 

One of the easiest things to do with rhubarb is to make a sauce that's delicious served warm over ice cream, or even stirred into plain yogurt. It's easy to make, and you'll find a hundred different ways to serve it. 

Rhubarb Sauce

2 1/4 cups sliced rhubarb
1/3 cup sugar
1/4 cup water

In a small saucepan, bring sugar and water to a boil. Add rhubarb, and continue to cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat. 

Serve warm over ice cream or pound cake; or chill and serve combined in plain yogurt or on pancakes the next day. 

We hope you love this early taste of summer as much as we do!

Stay Cool,
The Cool Dads Crew