This sauce is a bit tart but oh so yummy on cakes and pancakes.
Cut up the rhubarb into 1/2 inch slices or so.
~Sarah chopping the rhubarb.~
We ended up with about 5 cups of sliced rhubarb. Place in saucepan and add 3 T. honey and 3 T. sugar. (We had brown sugar.) Cook over medium heat, when it starts boiling, turn it down low and take the cover off to let some of the water cook off. (You don't need to add any water.)
~I pour it into a canning jar and store in the refrigerator just like I would applesauce.~
That's it. So simple and so yummy!
What are you harvesting and cooking or baking from what is available now?
Warm wishes, Tonya