We bought a farm share this summer!! We are part of a CSA, Community Supported Agriculture. We did this once before and absolutely loved it, so are thrilled to be doing it again. What in the land of vegetables can compare to a big bag of fresh, local, organic produce every week? Nothing. Unless of course you have a big plot of fresh, local, organic produce growing in your own backyard. But we're talking about boats, so the bag option is as good as it gets... and no weeding to boot! (but I actually like weeding).
Anyway, in our second bag this season there were three stalks of rhubarb. Rhubarb isn't exactly one of those ingredients you commonly reach for, and three stalks isn't enough for a pie or crisp, but it is perfect for making delicious, warm, rhubarb applesauce to put on your Burly Kid Pancakes. Warm, comforting, not too sweet and not too tart... and I easily made my pancakes while this recipe simmered along.
You will need...
3 medium sized stalks of rhubarb
1/2 cup applesauce
1/2 cup raisins
2-3 Tablespoons agave
1/4 cup water
1) Wash and slice rhubarb.
2) Set rhubarb to simmer with 1/4 cup water. When rhubarb begins to soften, add applesauce and raisins.
3) Continue to simmer until you have a sauce the texture you desire. I like some varied consistency. Add agave sweetener to taste and mix well.
4) Spoon over pancakes, or yogurt, or eat alone!