Every year when we get rhubarb from the farmers market, I try to put a savory spin on it. But this year, I decided to go a more traditional route, and make a sweet sauce with it.
Jedd had given me orange blossom water for my birthday and I’d wanted to play with it, but I kept drawing a blank.
And then when I was eye balling chopped rhubarb, sugar, and water, it popped into my head as a fun add in.
Oh, wow, oh, wow, oh, wow.
I thought I would have to freeze it, because there was no way we’d blow through an entire batch between the two of us.
Welp. I was wrong.
We blasted through it on vanilla ice cream in three days.
I’m pretty sure that’s a record for us when it comes to a dessert.
If you have orange blossom water on hand, you’re halfway there to a crazy floral dessert.
If you don’t have any, I know they have it at Rail City Market, and they probably carry it in large grocery stores too. It’s definitely worth searching out, even if you only use it in this recipe.
Orange Blossom Rhubarb Sauce
Yields: 1 ½ cups
5 rhubarb stalks, cut into ½-inch pieces
½ cup water
1/3 cup granulated sugar
2 teaspoons agave nectar
2 teaspoons lemon juice
1 1/4 teaspoons orange blossom water
1 teaspoon kosher salt
Place all of the ingredients in a medium saucepan, and bring to a simmer.
Reduce heat and cook until thickened, about 20 minutes while stirring occasionally.
Let cool, and store in the refrigerator for up to 5 days.
(Photos by Launie Kettler)