Sunday of the Month

We try not to eat a lot of desserts. But there are certain local foods that just need celebration and a Sunday of the Month seems like a good way to celebrate. May brings us the first of the wild greens – lambs quarters, amaranth, and dandelion. But the best May treat is rhubarb, tart and red and full of flavor after a winter of less interesting stored fruits.

In May, I make rhubarb crisp, rhubarb cake, rhubarb chutney, and I freeze rhubarb to use the rest of the year on yogurt. But the absolutely best way to use rhubarb is as a sauce on ice cream. My favorite is vanilla, but I would imagine that rhubarb sauce on strawberry ice cream or on raspberry sherbet would be pretty spectacular too.

Rhubarb Sauce

10 stalks of rhubarb cut into ½” – 1” pieces (about 8 cups)
¼ cup water
Cook in a covered pot on medium for 15 – 20 minutes. (watch out that it doesn’t boil over)
Sweeten to taste with about ¾ cup white sugar.
Serve on ice cream and enjoy!