Rhubarb season is here in Utah! My father-in-law has a beautiful rhubarb plant and thankfully is always willing to share his crop with me. It’s a short season (April-June), so I like to make a thick rhubarb sauce and freeze it. That way I can use it to make pies, tarts, top my oatmeal, or use it in place of jam long after the season has passed. This season, I think I will adapt an apple pie cake recipe I have to make a rhubarb pie cake. Watch for the recipe to come!
1.5 lb. rhubarb
1 cup brown sugar
Zest of 1 lemon (optional)
2-3 tsp vanilla bean paste
Rinse and trim the rhubarb. If they are thick stalks, you will want to split them lengthwise before cutting them into small chunks. Put the rhubarb into a large pot, add the brown sugar and turn the heat to medium low. Put a lid on the pot and cook the mixture, covered, for about 15 minutes, or until the rhubarb has released some of its liquid and is starting to break down--stir occasionally. Remove the lid and turn the heat up to medium, cook until the rhubarb is completely broken down and reduced into a thick sauce, stirring frequently--about 15 more minutes. Take pot off the heat once the sauce is thick enough and stir in the vanilla (2-3 tsp. to your taste, I like a lot of vanilla!) and the optional lemon zest. Let cool.