The ruhbarb is ready to rock! I wait anxiously every year to finally be able to eat some of this amazing ruhbarb sauce. This is an old family recipe that I almost feel guilty sharing but it’s too good not to.
6 cups Ruhbarb
1 Large Orange
Cloves to taste
Mix the sugar and corn starch to prevent lumps. Pour over ruhbarb in a large pot. Grate the peel off of the orange over the sugar mix and ruhbarb. Cut the orange in half and squeeze as much juice as you can into a measuring cup. You must have one cup of liquid so add water to top up orange juice if necessary. Put all ingredients in a pot on your stove and bring to a simmer. The ruhbarb will become soft and fall apart. you should end up with something that looks similar to applesauce. Add the cloves at the end. Put in as much as you would like. I always add lots because the cloves are the best part.
This sauce can be enjoyed over cake or ice cream. It can be added to a pie crust and topped with meringue! It can even be frozen and scraped like a granita! I love it so much I just eat it by itself. I hope you love it as much as I do! And I hope that my Grandma doesn’t disown me for sharing…