Foodie Friday: Rhubarb Sauce with Cardamom & Vanilla.
Happy Friday!! The weather here has been HOT and HUMID. I love it! If nothing else, it is perfect ice cream weather and we have taken full advantage of such opportunities! :) One of my favorite desserts is ice cream with warm fruit sauce, and one of my favorite fruits is rhubarb! Since we are in the thick of rhubarb season, I was able to find some at market. Wahoo! Fresh, tasty, organic AND local! Does it get better than that?! :) I combined the fruit with a few of my favorite flavors (cardamom and vanilla) and added them to my basic stove-top dessert sauce. If I do say so myself, this is a winning combo! As I said, it is amazing over vanilla ice cream, but can certainly accompany your morning yogurt, oatmeal, pancakes, crepes, etc., etc., etc.! It is also pretty darn fabulous alone and by the spoonful!
Rhubarb Sauce with Cardamom and Vanilla
1 lb. rhubarb, cut into 1 inch chunks
1/3 cup sugar
1/2 tsp. cardamom
1 tsp. vanilla extract
1/3 cup of water
Combine diced rhubarb, sugar, cardamom, vanilla and sugar with water in a medium sauce pot. Cook over medium heat, with lid on for 2-3 minutes, watching carefully (it will reach a low simmer!). Once you notice the rhubarb becoming soft and breaking apart, remove lid and let juices concentrate. Cook for 2-3 minutes more or until rhubarb has completely disintegrated and sugar is completely dissolved. Serve hot over ice cream or desired dessert or chill and save for later! (You can always add more spice, sugar, etc. to taste!)
*Note: Don’t have cardamom on hand? Cinnamon is a great substitute, though be sure to season with it to taste! I haven’t experimented with it in this recipe yet! :)
Have an amazing weekend!