“Rhubarb and Patience”

IMG_0214Here at St. Anne’s we usually have a lot of ‘parties’ throughout the summer and fall months.  This year is starting off as no exception!

Within the past week or two, we have gathered with residents for a few ‘rhubarb cutting parties,” processing about 130 pounds of what we sometimes refer to as the “North Dakota State Weed.”

The abundance of rhubarb donated does come in handy, especially with our ice cream social coming up on Sunday.  We have made, or will soon, three rhubarb cakes and two rhubarb pies for the event.

Another delicious treat we enjoy making from rhubarb is sauce.  The recipe (included below) only calls for 3 cups of rhubarb so it ends up getting multiplied many times to make a much larger batch.  It is very easy, yet oh, so good, eaten plain or as topping for hot cereal or ice cream.

For more about the history of rhubarb, you can read our article from last year.

Let’s close with an old German proverb, which is very fitting for this time of year, when we might be tempted to be tired of all the ‘partying’:  “Rhubarb and patience can work wonders.”

Rhubarb Sauce Recipe
3 cups chopped rhubarb
1/2 cup sugar
1/4 cup water (if using frozen rhubarb, don’t add water)
Strawberries or a dash of strawberry jello

Bring to a boil and reduce heat.  Cook 5 more minutes or until rhubarb is tender.