Wednesday, July 20, 2011
Chocolate Strawberry-Rhubarb Sauce
3.5 lbs rhubarb plus 1 cup of water
5.5 lbs strawberries
10 lb bag of sugar, plus 6 cups (if you must know, it's about 28 cups)
1 cup lemon juice
8 oz unsweetened bakers chocolate
I used a 20 quart stock pot. Cook the rhubarb (and water) until it's nice and tender. Add the strawberries and mash to your liking. Boil and add the sugar quickly. Stir in the lemon juice and chocolate, then bring all of the above to a boil again. Once the chocolate has melted completely, turn down the heat and simmer for 40 minutes. This will give the mixture a jam-like consistency. If you prefer a saucier consistency, I'd simmer for 20 minutes instead. Once cooked, pour the mixture into jars and seal. Always bathe in boiling water for 10 minutes if you're at sea level.
This will give you about 30 half-pint jars of sauce. The reason I go for a thicker consistency is to allow myself the opportunity to spread it on a biscuit like jam. It's much easier to make jam thinner than thicker once it's in a jar. Heat it up and load it onto your hubby's ever-so-boring vanilla ice cream. For yourself, of course. Well, I guess the hubby could have some too.