There’s something magical about the combination of sweet, golden-brown Statch — those chopped-up pancakes of childhood — and a warm, tangy rhubarb sauce spooned over the top. It’s a flavor we grew up with, served from a chipped enamel saucepan on Grandma’s table, often with a dollop of cream on the side. But to folks outside the northern plains, rhubarb can be a mystery. What is that giant leafy plant in the garden, and why do we cook it like fruit?
Let’s fix that — and bring rhubarb into your kitchen with a classic, no-fuss recipe for rhubarb sauce that’s good enough to eat with pancakes, oatmeal, ice cream, toast, or straight off the spoon.
Rhubarb Sauce Recipe
Ingredients:
-
4 cups chopped rhubarb (fresh or frozen)
-
3/4 cup sugar (adjust to taste)
-
1/4 cup water
-
Optional: 1 tsp vanilla extract or a pinch of cinnamon
Instructions:
-
Chop the rhubarb into ½-inch pieces. No need to peel — just trim off any stringy bits or woody ends.
-
Combine rhubarb, sugar, and water in a saucepan over medium heat. Stir occasionally as the mixture begins to simmer.
-
Simmer gently for 10–15 minutes, or until the rhubarb breaks down and the sauce thickens. Stir more frequently toward the end to prevent sticking.
-
Add flavoring if desired. A dash of vanilla smooths out the tartness; cinnamon gives it a warm, almost pie-like flavor.
-
Serve warm or chilled. It will thicken slightly more as it cools.
Storage: Keeps for a week in the fridge or can be frozen for up to six months.
What Is Rhubarb, Anyway?
Rhubarb is a perennial plant with thick, celery-like stalks and huge, umbrella-shaped leaves. It thrives in cooler climates, which is why you’ll find it in nearly every backyard garden in North Dakota, Minnesota, and across the northern plains. It survives harsh winters, comes back year after year, and grows big — making it a frugal gardener’s dream.
But here’s the catch: only the stalks are edible. The leaves contain oxalic acid and should never be eaten.
Rhubarb is technically a vegetable, but its tart flavor means we usually treat it like a fruit. It's the star of classic Midwest desserts like rhubarb pie, crisps, and compote. Its bright, tangy taste pairs especially well with sweet dishes like Statch — the sweet-and-sour contrast is pure nostalgia for many prairie families.
The Role of Rhubarb in Prairie Life
For immigrant families who settled in North Dakota and surrounding regions in the late 1800s and early 1900s, rhubarb was one of the first plants they could reliably grow in the rough prairie soil. It didn’t need much care, and it grew like a weed. Often tucked in a corner of the garden, or even growing wild along outbuildings, it was a precious source of early spring produce — something tart and bright after a long, gray winter.
Families used what they had: rhubarb sauce was stirred into porridge, spooned over biscuits, or poured over those warm, chopped-up pancakes called Statch. My grandmother kept jars of it in the fridge most of the summer — ready for whatever occasion called for a little bit of brightness.
Make It Your Own
This sauce is endlessly adaptable. Want it smoother? Blend it. Want it chunkier? Simmer it less. Add strawberries or apples to mellow the tartness. Use honey or maple syrup instead of sugar. It’s hard to go wrong.
If you’re new to rhubarb, this sauce is the perfect starting point. Simple, quick, and timeless — just like the families who planted rhubarb behind their barns and turned it into something delicious.
Try it with Statch, spooned over vanilla ice cream, or swirled into yogurt. And if you’ve got rhubarb memories or family traditions, I’d love to hear about them in the comments!
No comments:
Post a Comment