Rhubarb Orange Sauce Recipes

ORANGE RHUBARB SAUCE

Steps:

• In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

RHUBARB & ORANGE SLUMP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
• Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.

RHUBARB SAUCE

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.

RHUBARB ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

RHUBARB SAUCE

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.

POACHED RHUBARB SAUCE WITH BLUEBERRIES OVER ORANGE SECTIONS

Steps:

• Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.;

BLACK SEA BASS WITH SWEET-AND-SOUR ORANGE RHUBARB SAUCE

Steps:

• Arrange oven rack in middle position and preheat oven to 375°F.
• Cut peel, including white pith, from 3 oranges with a small sharp knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into bowl. Drain off as much juice as possible from segments into a measuring cup. Squeeze enough juice from remaining orange to total 2/3 cup of juice.
• Heat 2 tablespoons oil with butter in a 12-inch heavy skillet over moderate heat until butter is melted, then cook onion, stirring occasionally, until softened and golden brown, 18 to 20 minutes.
• While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until rhubarb is very tender, about 12 minutes. Force mixture through a medium-mesh sieve into a bowl, scraping and pressing hard on solids and discarding them.
• Add ginger and cinnamon to onion and cook, stirring, 1 minute. Add remaining 1/3 cup orange juice and boil until thickened, about 1 minute. Stir in rhubarb purée, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes. Remove from heat.
• While sauce simmers, grease a 17- by 12-inch glass or ceramic baking dish with remaining tablespoon oil. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fish, skin sides up, in 1 layer in baking dish and bake until opaque and just cooked through, 12 to 14 minutes. Stir orange segments into sauce and cook until heated through, 1 to 2 minutes, and season with salt. Stir mint into sauce and serve with fish.

ORANGE-RHUBARB SAUCE

Steps:

• In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces. Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.
• In a food processor fitted with the metal blade, or in a blender, purée the rhubarb and its cooking liquid until smooth. Taste for sweetness and add more sugar, if desired.
• This sauce can be stored in the refrigerator for up to 5 days.

DIJON-RUBBED PORK WITH RHUBARB SAUCE

Steps:

• Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

RHUBARB-ORANGE SOUP

Steps:

• Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
• Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
• Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed.

RASPBERRY ORANGE SAUCE

Steps:

• Combine raspberries, orange juice and sugar in saucepan.
• Bring to boil, stirring constantly.
• Dissolve constarach in water.
• Add to pan and cook stirring for 2 minutes.
• Chill sauce until cold, about 15 minutes.

RHUBARB ORANGE SAUCE

Steps:

• In a large saucepan, combine rhubarb, onions, orange juice, raisins and ginger.
• Bring to a boil over medium heat, stirring often.
• Reduce heat to low and cook stirring once or twice, for 5 minutes or until rhubarb is tender.
• Set aside to cool.