Rhubarb Raspberry Sauce

I was introduced to the lovely taste of rhubarb by a friend in Butte, Montana in 2006.  We were at a Farmer's market, and she bought some.  We decided to munch on it while we were walking around, and I was immediately hooked.  All this, despite the fact that my Mom grew rhubarb in her garden probably every year.  I have tried to make up for all the time I spent not eating rhubarb by consuming it en masse every summer.

This go-round, we've taken some rhubarb and boiled it up with some raspberries in a simple syrup and then pureed it to serve over ice cream.  It was amazing, and (bonus!) it took about 20 minutes.  You can easily use fresh or frozen rhubarb and raspberries.  It's tart and sweet and tastes like summer.  You also get the benefit of saying that you ate vegetables for dessert.  Wins all around.

This particular recipe was located and immediately appropriated from Gourmet Magazine, by way of Epicurious.

Ingredients:
 - 1/2 c. Water
 - 1/2 c. sugar
 - 2 c. chopped rhubarb
 - 1 c. raspberries

Directions:
 - Add water and sugar to a sauce pan and bring to a boil.
 - Add rhubarb and boil for 5-10 minutes.  (if using frozen, boil for 10-12 minutes, and add raspberries at the same time)
 - Remove from heat and stir in the raspberries, if fresh.
 - Allow it to cool.
 - Puree, if desired.
 - Serve with ice cream or yogurt.

Enjoy!
ceh.