Rhubarb Pasta Sauce

I have a hard time digesting tomatoes, so I have been trying for a couple of years to come up with a pasta sauce made from rhubarb.

It turned out to be simpler than I had imagined and it is so good (I wanted to grossly overeat on this stuff) that if you don’t have a rhubarb patch yet, this alone is good enough reason to start one. It’s just tangy enough to be a little addictive.

I don’t have an exact recipe, since I was just experimenting and didn’t write down the amounts of what I used, but here’s how I did it:

Brown hamburger with onions.

When the burger gets dry enough to start sticking just a little to the pan, pour in some water and diced rhubarb. There should be at least three or four times more rhubarb than meat at this point. Add Italian spices and some salt and pepper. Add a few cloves of garlic. I also added extra oregano and rosemary.

At this point I also added some cumin, because I love cumin; and some turmeric because it is so good for many things, but especially for the brain and memory (and since my mother has Alzheimer’s . . .).

Then I simmered it for a long time, nearly two hours. I had to add more water a couple of times. I doubt it actually needs that long to simmer, but Ben was late getting home from work (I didn’t go because my back is still misbehaving).

Nope, no sugar. It honestly doesn’t need it.

I think it could be stretched out a little with a bunch of mushrooms. I’ll try that next time; the two of us ate a whole batch with a pound and a half of burger in just two meals: last night for dinner and today for lunch.