Rhubarb sauce with lime and ginger

Ingredients:

• 2½ lb rhubarb
• ⅓ cup sugar
• ¾ tbsp fresh ginger (minced)
• 3 strips of lime zest (2 to 3 inches each)
• 2 tbsp lime juice

Instructions:

1. Cut the rhubarb stalks in half lengthwise, then into 1/2 inch segments.  Place in large bowl

2. Add all of the other ingredients and mix

3. Cover with plastic wrap and place in refrigerate.  Rhubarb should macerate for 8 to 12 hours.  Stir occasionally if possible.

4. Discard the lime zest.

6. Place the rhubarb and juice into a large saucepan.  Heat over medium heat until rhubarb boils, then lower heat and continue heating until the rhubarb breaks down. About 20 minutes

7. Let rhubarb cool.  If not using soon, freeze in 1 cup glass containers with lids (or whatever size suits your needs).

 

Makes about 4 cups

Excellent over vanilla icecream

recipe adapted from a recipe by Melissa Pellegrino for rhubarb jam  - basically just drastically reduced the amount of sugar