I thought I’d never see rhubarb in Malaysia, but today, I stumbled upon some in Hock Choon, a small grocery store specializing in imported goods. I was thrilled to find this vitamin-C-and-calcium-packed fruit (some will argue that it’s a vegetable), and particularly tickled to introduce it to my cook, Luann, who said that she had seen it before, but had no idea what to do with it (usually it’s the other way around…she’s introducing me to exotic foods). I rattled off a list of culinary delights made with rhubarb, from strawberry-rhubarb pie to a simple sauce for yogurt or ice cream. Luann made a batch of rhubarb sauce from my recipe in Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. The kids devoured it on top of homemade yogurt sprinkled with a bit of homemade tropical granola. I call it tropical because I added bits of diced dried mango, orange rind, coconut, and walnuts to the honey-toasted oats…super yum! They were happy, and so was I.

“Homemade Rocks” is  my theme for 2011. I’m planning to make as many things from scratch as possible this year, including bread, pasta, vinegar, flavored oils, jams, syrups, cookies, crackers,and anything else I can dream up. I already make a ton of homemade stuff, but I’m determined to take it to the next level. This past weekend, I revved up my ice cream maker  and whipped up a batch of mango sorbet. Before I know it, I’ll be making my own soap and candles, and sewing my own clothes (help me if I ever get to that stage). I’ll share recipes as I go along, but for now, here’s a tremendously satisfying topping for anything you like.

Makes about 1 cup
1 pound rhubarb, any leaves trimmed, washed, and cut into 1/2-inch peices
1/2 cup sugar
2 tablespoons water

In a small saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the rhubarb is soft and falling apart. Serve hot or cold. Refrigerate leftovers for up to 3 days. This sauce can also be frozen for up to 1 month.

Approximate Nutritional Information: Serving size: 1/2 cup: Calories: 233 cals; Protein: 2 g; Carbohydrates: 58 g; Fat: .4 g; Fiber: 4 g; Sodium: 10 g; Vitamin C: 18 mg; Calcium: 196 mg.

More about Antioxidants, Desserts, Fruit, Health Tip, Snack, Yogurt