Rhubarb-Kumquat Jammy Sauce

The Washington Post, July 2, 2009

• • Course: Condiment
• • Features: Fast, Make-Ahead Recipes

Summary:

This is a versatile, zippy sauce that can be used as a base for a cobbler, on top of ice cream, made into parfaits with yogurt and granola and served on toast.

MAKE AHEAD: The sauce can be refrigerated for up to 10 days, or frozen for up to 1 month.

Makes about 3 cups

Ingredients:

• • 8 ounces fresh or frozen (and defrosted) rhubarb, peeled and cut into chunks
• • 4 ounces kumquats, coarsely chopped in a blender or food processor, substitute oranges when kumquats are not in season (4 ounces peeled orange segments, plus 2 tablespoons finely grated orange zest)
• • 2 tablespoons honey, or to taste

Directions:

Combine the rhubarb and kumquats in a small saucepan over medium-low heat. Cook for about 25 minutes, stirring frequently to avoid scorching. The mixture should become mushy; don’t worry about overcooking. Remove from the heat. Add the honey and mix well. Taste and add honey as needed.

Transfer the hot mixture to a blender. Let it cool before pureeing, or remove the center section of the lid and place a dish towel over the hole in the lid (this will prevent any escaping steam from building up enough to dislodge the lid). Blend on high speed for about 4 minutes, until the mixture is completely smooth. Strain the mixture through a fine-mesh strainer, discarding any solids. (If you use a high-powered blender such as Vita-Mix, straining may not be necessary.)

Transfer to a container with a tight-fitting lid; refrigerate to chill thoroughly before serving.

Recipe Source:

From Food section editorial assistant Leigh Lambert.

5 calories, n/a fat, n/a saturated fat, n/a cholesterol, n/a sodium, 1g carbohydrates, n/a dietary fiber, 1g sugar, n/a protein.