Baked Rhubarb Sauce Recipes

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RHUBARB SAUCE



Rhubarb Sauce image

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 6

Number Of Ingredients 4

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

Steps:

  • In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
  • Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g

EASY RHUBARB SAUCE



Easy Rhubarb Sauce image

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 6

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

Steps:

  • In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB SAUCE



Rhubarb Sauce image

This sauce is a yummy use for rhubarb.

Provided by Alle88

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 4

4 cups chopped rhubarb
1 ½ cups water
½ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
  • Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g

BAKED RHUBARB SAUCE



Baked Rhubarb Sauce image

I can't believe I didn't like this as a child! It cooks down to a sweet, tart, spicy sauce that can be eaten alone, mixed with oatmeal, served over ice cream, or to accompany pork. My daughter even spreads it on toast.

Provided by BigShotsMom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 pound fresh rhubarb, trimmed and cut into 1-inch pieces
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 pinch salt

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place rhubarb in a casserole dish. Mix sugar, cinnamon, cloves, and salt together and sprinkle evenly over the rhubarb.
  • Cover and bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Remove from oven and stir vigorously to break down rhubarb into a sauce. Serve warm, chilled, or at room temperature.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 30.4 g, Fat 0.2 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 43.5 mg, Sugar 26.2 g

SIMPLE BAKED RHUBARB



Simple Baked Rhubarb image

This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
1/4 cup sugar, plus more for baking dish
1/2 vanilla bean, halved lengthwise
Unsalted butter, softened, for baking dish
Heavy cream, for serving

Steps:

  • Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

BAKED RHUBARB



Baked Rhubarb image

My mother-in-law gave me this recipe and i just love it. It's about all i do with my rhubarb. I usually make a double batch because my husband could eat it all. I usually just measure the 4 cups as opposed to measuring out 2 pounds. i also just pour the sugar and sprinkle the water over the top. I don't stir it.

Provided by nancyal

Categories     Fruit

Time 1h

Yield 6 serving(s)

Number Of Ingredients 3

2 lbs rhubarb (4 cups)
2 tablespoons water
1 cup sugar

Steps:

  • Cut the rhubarb into 1 inch pieces.
  • Do not peel the pink and tender rhubarb.
  • Place the cut rhubarb in a casserole dish or baking dish.
  • Top with the sugar and water.
  • Bake at 350 degrees for 45 minutes.

RHUBARB SAUCE



Rhubarb Sauce image

This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed drinks, and is especially welcome over vanilla ice cream. The optional vanilla bean adds musky warmth that extract does not, so skip it completely - don't substitute - if not using. With this recipe, you get two goodies: the sauce of course, and the strained fruit that remains, which is great draped over yogurt in the morning or spread onto a slice of buttered toast.

Provided by Eric Kim

Categories     sauces and gravies

Time 1h20m

Yield 1 cup

Number Of Ingredients 4

1 1/2 pounds rhubarb, trimmed and cut into 3-inch pieces
1 cup granulated sugar
1 tablespoon lemon zest, and 2 to 3 tablespoons juice (from 1 large lemon)
1 vanilla bean, split lengthwise and scraped (optional)

Steps:

  • Heat oven to 350 degrees. In a roasting pan or large, shallow Dutch oven, combine the rhubarb, sugar, lemon zest and juice, vanilla bean (if using) and 2 1/2 cups water. Using clean hands, gently move the rhubarb around to disperse the ingredients. Roast until the rhubarb softens, the sugar dissolves and the water is pink, about 1 hour.
  • Let the pan cool slightly before carefully straining the syrup through a fine-mesh sieve into a large measuring cup or bowl. You should have about 2 1/2 cups rhubarb syrup. Transfer the roasted rhubarb to an airtight container and refrigerate for up to 1 week. Pour the syrup back into the pan.
  • On the stovetop over high heat, bring the syrup to a boil, immediately reduce the heat to medium-high and continue boiling, stirring with a wooden spoon, until the syrup has reduced by a little more than half, 10 to 12 minutes. Watch carefully so that the hot syrup doesn't boil over the sides of the pan. (You should have about 1 cup sauce.)
  • Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.

ROASTED RHUBARB COBBLER



Roasted Rhubarb Cobbler image

In this buttery cobbler, slices of rhubarb are roasted with sugar before rounds of biscuit dough are added to the pan. This extra step allows the rhubarb juices to condense into a sweet-tart syrup and eliminates the need for a thickener like cornstarch or tapioca, which can muddy the flavors. The result is a bright-tasting, flaky cobbler that's gently scented with vanilla and a little orange zest. Topped with a drizzle of heavy cream or a scoop of ice cream, it makes a rose-tinged dessert that's both lighter and bolder than others of its kind.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 vanilla bean, split lengthwise (or use 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract)
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 7 cups)
3/4 cup/150 grams granulated sugar
1 teaspoon finely grated orange zest
Pinch of kosher salt
3/4 cups/96 grams all-purpose flour, plus more for shaping
2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoon cold unsalted butter, cut into 1/2-inch cubes
1/3 cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
Demerara sugar, for sprinkling
Ice cream, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
  • Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers - or use a pastry blender - until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
  • Dump the dough onto a lightly floured surface, and gently pat it together until it's a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
  • Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
  • Remove pan from oven and use tongs to remove the vanilla bean pods.
  • Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
  • Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.

BAKED CHICKEN AND RHUBARB



Baked Chicken and Rhubarb image

Make and share this Baked Chicken and Rhubarb recipe from Food.com.

Provided by Charlotte J

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups chopped rhubarb
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 cups water
2 teaspoons lemon juice
3 lbs chicken thighs or 3 lbs whole chickens
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils.
  • Simmer, stirring frequently, until clear and thickened about 2 minutes.
  • Add lemon juice.
  • Set aside to cool.
  • Place chicken in a shallow baking dish.
  • Brush with butter and sprinkle with salt.
  • Bake uncover at 375 degrees for 30 minutes.
  • Spoon rhubarb sauce over chicken.
  • Sprinkle with cinnamon and nutmeg.
  • Return to oven and bake 20 minutes longer.
  • Spoon sauce over chicken and serve.

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE



Baked French Toast with Strawberry-Rhubarb Sauce image

Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 8h25m

Yield 18

Number Of Ingredients 11

1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices (1 inch thick) French bread
2 cups medium whole strawberries
2 cups cut-up rhubarb (about 1 1/3 lb)
1/3 cup water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Steps:

  • Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
  • Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g

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From cooks.com


RHUBARB SAUCE RECIPE + STEP BY STEP VIDEO - THE RECIPE REBEL
2018-05-14 Instructions. In a medium pot, add the rhubarb, ½ cup water and sugar. Bring to a simmer over medium-high heat and reduce to medium-low. Simmer for 5-10 minutes, until rhubarb is completely tender. Puree with an immersion blender or mash with a potato masher if desired, or leave chunky.
From thereciperebel.com


CHICKEN WITH RHUBARB SAUCE - A WARMING CHICKEN RECIPE
2020-02-08 Instructions. Heat the butter and oil in a large frying pan. Add the chicken breasts and cook 5 to 7 minutes per side, or until browned and cooked through. Remove the chicken and season on both sides with salt and pepper. Keep the …
From greedygourmet.com


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