Thursday, May 22, 2014
Our rhubarb plant is finally big enough to provide enough rhubarb for all the many ways I want to enjoy this spring fruit. One of the first from-the-garden recipes my mom made each spring was Rhubarb Sauce. Rhubarb sauce is a sort of cross between applesauce and jello. It does not jell fully like jello. My husband dislikes jello but will eat rhubarb sauce. This may be one of those family recipes that you have to grow up with to enjoy. Great with rhubarb coffee cake!
I successfully replaced the sugar with stevia powder. I couldn't tell the difference. The rhubarb flavor hides any stevia aftertaste. Of course the jello has sugar so this isn't sugar free. I buy jello in bulk to use in this kind of recipe.
2 quarts chopped rhubarb
1 quart water
2 T tapioca
1 cup sugar OR 1 tsp stevia powder
1 cup raspberry or strawberry jello
Combine rhubarb, water, and tapioca. Cook until rhubarb is soft. Add sugar and bring back to boil, stirring often. Remove from heat and stir in jello. Chill before serving.