I bought some fresh rhubarb a couple weeks ago, but then life took a different turn and I knew that wasn't going to have time to make anything with it right away. So I chopped it into 1/4" pieces, generously sprinkled some white sugar over it, and froze it.
Then when I had a little more time on my hands last week, I pulled it out of the freezer. Once it was mostly defrosted, I placed it in a sauce pan and heated it on low and I added more sugar to taste. I let it cook down for about an hour, and then added a teaspoon of balsamic vinegar.
4 cups fresh rhubarb
1 cup white sugar
1 tsp balsamic vinegar
The sugar and rhubarb should create enough juices that you don't need to add any liquid, but if it becomes dry you can add a tablespoon or two of water or fresh squeezed orange juice. When it's done, the pieces of rhubarb should fall apart when you stir it. Let the mixture cool before placing it in jars and refrigerating. The mixture will thicken a little as it cools.
We used this rhubarb sauce to make rhubarb dairy-free ice cream; as a topping for ice cream, cereal, and toast; and in a refreshing drink with sparkling mineral water and some fresh mint. I'll let you in on a little secret, I even like to eat the rhubarb sauce by the spoonful. Shhhhh....
Here's another recipe for rhubarb syrup that was emailed to me by a friend. I guess I'm just going to have to buy more rhubarb!
http://tmagazine.blogs.nytimes.com/2010/07/01/case-study-rhubarb-syrup/
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