Rhubarb sauce is simple: rhubarb and sugar. I like tart; if you prefer sweet add a bit more sugar. The sauce will keep about a week in the fridge so double or triple the recipe if you like.
And for a bit more indulgence… Try it with vanilla ice cream.
Rhubarb Yogurt Parfait
Preparation and cooking time: 20 minutes
- 2 cups sliced, fresh rhubarb, about 2 stalks
- 2 tbs sugar
- 1 tbs water
- 1 cup (8oz 250gr) vanilla yogurt
- Wash the rhubarb and slice it about 1/4″ (.5cm) thick.
- No need to peel but pull off any stringy bits as you slice. Use a sharp knife.
- Put in a saucepan with the water and sugar.
- Cover and cook over medium heat until very soft.
- Taste and add more sugar if you like – before removing from heat.
- To serve
- In a parfait or champagne flute, or other glass, layer the rhubarb sauce and yogurt. Serve.
When I was in the US last fall we had a small family reunion – my siblings, their kids and their kids and so on.
We got my mother’s photo albums out and had a wee walk down memory lane.
One of the things that quickly became evident was the recurring theme of birthday cakes and flowers.
The honored child got to choose the type of cake and flavor of frosting.
Sometimes it was angel food, sometimes chocolate layer, sometimes yellow layer with lemon filling.
Sometimes it was white frosting, sometimes chocolate frosting.
Each cake was decorated with flowers and leaves and borders
My mother also loved her flowers, and was rightly proud of them.
My sister and I are summer children, and our birthday photos, with cake, were always taken outside with flowers (or trees) in the background.
But my younger brother managed to get in all of my birthday photos…..
My mother loved to bake. She made birthday cakes and wedding cakes for family, friends and neighbors. If she had a spare few minutes while making Sunday dinner she’d make a pie or strawberry shortcake or a crisp or a crumble.
Every Mother’s Day for as long as I can remember she made Rhubarb Custard pies, two of them. They were my absolutely favorite pie.
My mother passed away earlier this spring…..
She, and her cakes and her fantastic rhubarb pies, are remembered with love.