Rhubarb Sauce
Ingredients:

  • 1 lb (4 cups) diced  Washington Rhubarb

  • 1 cup sugar

  • ¼ cup hot water

    •
    Directions:
    STEWED: Cut stalks into inch pieces without peeling.  Cook in covered saucepan with hot water until tender.  Add sugar.  Stir to dissolve.

    BAKED: Cut rhubarb into inch pieces without peeling.  Put in baking dish.  Dissolve sugar in hot water then pour over rhubarb.  Bake at 350° until tender, about 30 minutes. 
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us