Ready for a delicious rhubarb recipe? Try this Ninja Rhubarb Sauce! It’s a great topping for ice cream, and all you need is rhubarb, water, sugar, and maybe some cinnamon Why “Ninja”? Because it will vanish without a trace. Here we go:
It’s time to pick the rhubarb!
My rhubarb stalks are thin because my plants are young. But it’s OK. They’ll still work fine. Pick the larger stalks, and remove them by pulling away from the crown of the plant. This is better for the plant than tearing or cutting the stems. Just give it a tug. It’s easy! …and satisfying.
Now there’s no reason to waste the leaf. Although you can’t actually eat it, the rhubarb leaf makes a terrific weapon for sword fighting or slap fighting. So don’t be shy. I gave my husband(Mr. Dependable) a good “Thwwaap!” He liked it…even if he tells you otherwise.
Now I picked about a cup and a half of rhubarb once it was all said and chopped. So I will use 1/4 cup water and 1/4 cup sugar for the recipe. Boil the water in a small sauce pan. Don’t watch it! And dissolve the sugar into it.
Now reduce the heat and simmer for about ten minutes, stirring occasionally. While I was waiting I cleaned up the dishes…It’s now or never. Really.
Your rhubarb chunks will slowly start to dissolve and start to turn to mush. More of an ooze really. And here’s the secret of the ooze: After simmering for ten minutes, remove from heat and add a dash of cinnamon. Looks great, doesn’t it?
You can let it cool or eat it hot. I used it somewhere in the middle. While you’re waiting for it to cool you could feed the baby. But if you’re like me, you’ll probably let Mr. Dependable do it…Since he offered.