A long long time ago, in a galaxy far and away, my mom had canned up some zucchini pineapple. Needless to say that stuck with me. Well, when I froze up a lot of my rhubarb to save as much as I can now the heat and grasshoppers are turning it into twigs, my sister was begging me for some, and I thought, maybe I can fake it like my mom did with the pineapple.
it works. By Cupid’s exhausted arms, it works beautifully.
For the rhubarb, I picked an older stalk that was fairly thin, and one that I wouldn’t necessarily use.
For the zucchini, I had a good size piece left over from the gnocchi I made. Peeled, then I cut out the center seed & pulp, as it had turned fairly soft over night. Quartered, and chopped to about 1/4 of an inch, or 7/10th’s of a centimeter.
Then I added it to a pan with enough sugar to get a hint of sweetness, along with a very tiny pinch of salt. Along with a small amount of water to help the zucchini soften. I covered the pan to cook on very low heat til the zucchini softened a tad. Uncovered the pan, and continued cooking over a little higher heat to reduce the water and finish cooking the squash.
It still had a bit of squash flavor, but once it chilled (about five hours), it no longer had a strong squash flavor, and tasted of rhubarb and blueberries.
Unfortunately, I am just as nuts for blueberries as I am for rhubarb, so I just don’t know how well it’d work fos a rhubarb substitute, . Anyway, it’s really really good.