There is so much delicious fruit throughout the summer that it is endless fun to find delicious ways of serving it. Of course here, 90% of it gets eaten in as close to its natural state as possible. My mother and Gram Werner made rhubarb sauce throughout the summer as the rhubarb was ready. They simply sliced up the rhubarb and put in a heavy pot with as little liquid as possible. Covered and cooked on low it stewed down into a delicious sauce which they sweetened and served with meals. It was good on pancakes or ice cream or just out of a bowl.
Over the summer I have been putting berries in the freezer in zipper bags and I recently acquired a few more stalks of tender rhubarb – much of it has gotten woody by now – so I decided to cook up a rhubarb sauce with “extras”. I stewed the rhubarb and added in the wild raspberries and blackberries I'd frozen earlier. I had about a pound of cherries and a small container of currants from my favorite farmstand so I threw those in too. As they cooked down my house just smelled better and better.
Finally, I stirred in about a cup of blueberries I'd been saving for pancakes but decided they would be better in my fruit sauce. You have to cook it for quite a long time to get the liquid to reduce by about half. Stir often and don't let it scorch. When it is getting nice and thick stir in a cup to a cup and a half of sugar (or other sweetener - I like Truvia™). It will thicken up more when it is chilled. All together I used about 1 pound each of rhubarb and cherries, 1 qt. each of raspberries and blackberries, a cup of blueberries and a half cup of currants.
Here it is shown with hot buttered cornbread but it is good on pancakes, ice cream, or just in a bowl. Don't be afraid to experiment – peaches, apricots, black plums, and virtually any berry can be used, too. It keeps in the refrigerator for quite awhile, if you have the self-restraint for that! Below is a lovely little dessert -- the sauce with some cultured cream:
Thanks for reading.