Rhubarb Steak Sauce Recipes

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.

EASY RHUBARB SAUCE

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.

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.

RHUBARB BARBEQUE SAUCE

Steps:

• Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
• Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

RHUBARB STEAK SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil.
• Reduce to low heat and let simmer until well thickened.
• Let cool and refrigerate.
• I am guessing at yield and prep time.

RHUBARB STEAK SAUCE

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers.

RHUBARB SAUCE

Steps:

• To soften the shallots, boil in water for around 5 minutes. Drain once ready. Place the Rhubarb in the large pan with 150ml of the malt vinegar, shallots (drained), cayenne, cloves, salt and black pepper (ground). Bring this slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour. after this hour is up place your jars in boiling water in the large pan and keep at a boil until needed.
• Remove the cloves from the mixture with a fork and throw away. then you can puree the mixture in a food processor. Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to the boil, slowly. Stir regularly to dissolve all the sugar, this is very important. Stir in the Turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until lovely and thick, it may take longer or even less, just keep patient and stay with it. It needs to remain a consistency that is easily poured, bare this in mind.
• Remove from the heat once ready and allow to cool slightly. Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. This is important if it is not going to be used straight away or quickly. Especially if being made for gifts.
• Is great with cold meats or in luxury sandwiches with thick wholemeal bread. My Dad who grows his own rhubarb asked me to make something with his excess, (only so much rhubarb crumble we could eat) My grandma used to make this sauce with me years ago, but i have added the spices and brandy. Before it was too sweet for meats but too vinegary for puddings, however you do not have to use a whole teaspoon of cayenne pepper if you would prefer it to be slightly milder. This can be difficult to make if you are not patient, but is really worth the wait and work. Nothing beats a homemade Sauce.

RHUBARB SAUCE

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.