I really like the rhubarb-elderberry flavor combo I'm using in the wine. I've got some elderberries frozen in the freezer. The rhubarb chunks and a cup of elderberries went into my 2 quart glass measure (nice deep sides and a handy handle) and into the microwave. First for three minutes, another three minutes, and then two (microwave wattages vary, so break up cooking times the first time out with something -- you can add more time to cook more, you can't undo overcooking). The rosy hue of the rhubarb deepened, a lot of the chunks held their shape with some saucing, and the result tasted divine over sourdough waffles with yogurt on top. On the weekend away at a potluck breakfast I found it went equally well with yogurt on granola. People also ate it as a side. It was universally loved.
On the next batch of wine, I cooked the sauce on the stove and canned it.
Rhubarb-Elderberry Sauce (makes 5 half-pints)
6 cups rhubarb chunks (juice extracted via sugar)
1 cup elderberries (frozen is fine)
5 half-pint jars
- Clean and heat jars as for any canning.
- Cook the rhubarb and elderberries together. The sauce is done when remaining juice in the rhubarb and juice from the elderberries combine and make a lightly gelled base for the softened fruit. It will soften more during processing.
- Spoon into hot jars, leaving 1/2 inch of headspace. Use a knife or spatula to get out air pockets.
- Process in a boiling water bath for 15 minutes.
- Remove, cool, check that seals are made, label and store.