Try this sauce spooned over yogurt, mixed into cottage cheese, scooped on top of oatmeal, drizzled over fresh vanilla ice cream, or spread on top of some toast with cream cheese. Lots of delicious options.
16 oz. rhubarb stalks
1 tbsp. honey
1/4 cup filtered water
1 pint raspberries
1-2 tsp. minced ginger
Trim and clean up your rhubarb. Slice into one inch pieces, just like you would celery.
Place rhubarb in a heavy saucepan and add water, honey. Turn heat to medium high; allow rhubarb to begin to bubble and then turn the heat down to maintain a simmer.
Allow rhubarb to simmer for 10-15 minutes or until it has broken down and is tender and then add in raspberries and ginger. Simmer for another 5-minutes. Let cool and enjoy!