Photography By Michael Fornataro | April 01, 2014

Ingredients

  • 1-1/2 cups rhubarb, chopped
  • 1-1/2 cups plus 4 tablespoons water
  • 1 cup honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • Ice cream
  • Whipped cream
  • Mint leaves

Instructions

Cook 1 cup chopped rhubarb with 1 cup water over medium heat. Once boiling, reduce to a simmer. Whisk until smooth.
    
Mix in honey and lemon juice.
    
In a mixing bowl, whisk cornstarch and four tablespoons of cold water. Pour the cornstarch mixture into the hot rhubarb sauce. Cook for two minutes until no longer cloudy.
    
In a separate pot, boil ½ cup water and ½ cup chopped rhubarb until tender, but still chunky. Pour this new mixture into the original hot rhubarb mixture.
    
Serve the sauce warm over ice cream, and top it off with whipped cream and mint leaves.
    
(Editor’s note: We loved it with vanilla ice cream, but try it with strawberry for a fruitier dessert!)

Related Recipes: Three Ingredient Fix: Rhuby Beauty


Recipe by Cook John Williamson of The SpringHouse, 1531 Route 316, Washington. 724.228.3339. As featured in Edible Allegheny's April/May 2014 installment of 3 Ingredient Fix.

 

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Ingredients

  • 1-1/2 cups rhubarb, chopped
  • 1-1/2 cups plus 4 tablespoons water
  • 1 cup honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • Ice cream
  • Whipped cream
  • Mint leaves
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