Sweet dessert sauce
This dessert sauce is great on ice cream, fruit salad or pancakes. The yield is about 2-2/3 cups. I recommend canning in small jars because it won’t keep as long once opened as a jam.
- 1 can pineapple, with juice (400mL or 14 oz)
- 2 cups rhubarb, chopped
- ½ water (I used rhubarb water)
- pinch of salt
- 2 cups sugar
- 1 Tbs Brandy (scotch, whiskey or bourbon are reasonable substitutes)
Combine the first 4 ingredients and bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and boil gently for about 10 minues, or until the rhubarb has softened. Remove from heat and let stand 5 minutes. Process with hand-blender until smooth (being very careful not to splash your self). Strain into a pot through a fine sieve and discard the solids.
Add sugar and brandy. Stir to dissolve then bring to a boil. Reduce heat to medium and boil gently for 2 minutes, uncovered, without stirring. Skim and discard any foam.
Pour into half-cup jars, wipe the rims and assemble the lids. Process in boiling water for 10 minutes.
