Top | spring, spring

rhubarb sauce with cloves and cardamom

(recipe, Sarah Gilbert)

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  1. 2 lb. rhubarb stalks
  2. 8 to 10 whole cloves
  3. pinch cardamom pods
  4. ½ cup honey (or more to taste)


  1. Rinse rhubarb stalks, scrubbing any dirt spots.
  2. Slice into ½-inch pieces, cutting large stalks lengthwise to keep pieces relatively uniform and leaving the leafy ends for the compost heap.
  3. Place rhubarb, spices, and honey in a large saucepan and bring to simmer.
  4. Simmer about 15 minutes, until rhubarb has mostly broken down into a jammy sauce, adding a little water if needed.
  5. Adjust sweetness and remove cloves. Cardamom pods can be left in, but the flavor is strong, so if you're averse to a pop of Turkish spice now and again, fish them out too.