Tuesday, April 27, 2010

Guest Post from My Man's Belly

It is with great pleasure to bring you a guest post from Pamela from My Mans Belly, this is a wonderful blog with first class recipes, good humor and relationship advice I love it. This is a special post as my Parents should be finally arriving tomorrow and Rhubarb is one of my Dad's favorite things shame she didn't post us all some of this yummy Rhubarb and Strawberry sauce, enjoy!

Spring’s Hidden Gem - Rhubarb

I’ve been reading Chow and Chatter for some time now and was honored when Rebecca asked me to write a guest post. Then my brain really kicked in and started taunting me with things like: What should I write? What would her readers like to see? Does anyone really want to hear what I have to say? Once my brain was done with the self-flagellation I was able to settle in to what I would write about.

A trip to the farmer’s market gave me all of the inspiration I needed. It’s rhubarb and strawberry season! If you’ve ever seen those pinkish red stalks (that kind of look like a really pretty celery stalk) and never knew what to do with them…I’m here to help.

Rhubarb is probably not something you want to sit down with and just start chewing on, it’s very tart. But when you mix it up with some of Spring’s fresh strawberries…now you’ve got something you can slather onto just about anything and give it a little zip of Spring.

Growing up, my mom always made strawberry rhubarb pie with a meringue crust. As I got older I realized why I liked it so much. I just liked the tart filling. Thus began my lust for rhubarb sauce. I eat it all by itself, which causes my husband to cringe while watching me slurp down the tart concoction. (He is not of the tart persuasion…he would be on the sweeter side of the coin.) But if there are any baked goods around, or pancakes, I catch him spooning it on very generously. While the rhubarb sauce is tart, when it’s put onto something sweet the pucker power of it is greatly diminished.

Makes approximately 1 ½ cups


  • · 1 Pound Strawberries (hulled and quartered)
  • · ½ Pound Rhubarb (sliced to ¼” – ½” pieces)
  • · ¼ Cup Water
  • · 3 Tablespoons Sugar*


  1. Add Strawberries, Rhubarb, Water and Sugar to a small saucepan. Cook ingredients over medium high heat until rhubarb is soft and falling apart. (This takes 20-30 minutes) Stir frequently to keep ingredients heated evenly.
  2. Remove from heat and let cool.

Serve by itself or over sponge cake, biscuits, toast, pancakes or even white fish.

*Or add more sugar to taste.

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