EASY RHUBARB SAUCE
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
Yield 1-1/4 cups.
Number Of Ingredients 6
- 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.
- Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
- Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
- Optional: purée to smooth in blender, put back in pot, reheat thoroughly.
- Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size of jar for 15 minutes; increase time as needed for your altitude.
- Best after at least a few weeks of jar time.
Nutrition Facts : ServingSize 2 g, Calories 41 kcal, Carbohydrate 10.5 g, Protein 0.3 g, Fat 0.1 g, Sodium 38 mg, Fiber 0.5 g, Sugar 9 g
"RHUBARBECUE" HOMEMADE RHUBARB BARBECUE SAUCE
Number Of Ingredients 9
- Prepare your canner, jars and lids. Wash your jars and bands in hot, soapy water, rinse and bring to a simmer in your water bath canner to sterilize. Always use new lids for safe preserving.
- Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
- Use an immersion blender to blend sauce until smooth (or omit this part if you don't mind a few chunks of rhubarb and raisins in your sauce).
- Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims, place lids on top and screw bands on.
- Place jars in canner and bring water to a boil. Process in a boiling water bath for 15 minutes, then turn heat off, remove lid and let cool in your canner for another 5 minutes. Remove jars and allow to cool completely before storing.
(RHUBARB) VICTORIA SAUCE
- Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
- Add spices; cook 5 minutes longer.
- Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.
Nutrition Facts : Calories 957.6, Fat 0.8, SaturatedFat 0.2, Sodium 674, Carbohydrate 244.6, Fiber 7.2, Sugar 221, Protein 4.1
STRAWBERRY RHUBARB SAUCE
- 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.n
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
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
Number Of Ingredients 4
- 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
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
Provided by Taste of Home
Yield 5 servings.
Number Of Ingredients 6
- In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB RASPBERRY SAUCE
- In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
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
Yield 1 cup
Number Of Ingredients 4
- 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.
- Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.
RHUBARB SAUCE II
- In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 31.5 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 1 mg, Sugar 30 g
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Top Asked Questions
How do you make rhubarb sauce?Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
What is the best rhubarb stew recipe?1 kg rhubarb (chopped. 2 quarts / 8 cups when sliced into ¼ inch pieces. About 12 stalks) 3 tablespoons lemon juice (fresh or bottled - for flavour only. Optional) Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered.
How to cook rhubarb and raisins?Instructions Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix. Optional: purée to smooth in blender, put back in pot, reheat thoroughly.
What ingredients do I need to make a rhubarb cake?Then, for the ingredients you’ll need 8 cups of chopped fresh rhubarb (toxic leaves removed, of course), 3 ½ cups of brown sugar, 1 ½ cups chopped raisins, ½ cup of chopped white onion, ½ cup of 5% acidity apple cider vinegar (or substitute white vinegar) and 1 teaspoon each of salt, cinnamon, ginger and allspice.