Rhubarb Sauce
Why Make This Recipe
Rhubarb sauce is a delightful and tangy addition to various dishes, making it a versatile condiment for both sweet and savory recipes. Its unique flavor profile complements desserts, such as ice cream and cheesecake, and can also enliven savory dishes like meats and gravies. Making rhubarb sauce at home allows you to control the sweetness and other flavors while preserving the essence of this unique fruit. Plus, it’s a wonderful way to use fresh rhubarb, particularly if you have a garden or can find it at local farmers’ markets.
How to Make Rhubarb Sauce
Making rhubarb sauce is a straightforward process that results in a delicious treat that can be enjoyed in numerous ways. By following a few easy steps, you can create this sauce that bursts with flavor, perfect for any occasion.
Ingredients
- 2-3 lbs fresh rhubarb
- 1 cup sugar
- Lemon juice (optional)
- 1 tsp vanilla extract (optional)
Directions
Wash the rhubarb and trim both ends. Rhubarb leaves are toxic, so be sure to discard them. Slice the rhubarb into 1-inch pieces.
Toss the rhubarb with the sugar in a large bowl. A squeeze of lemon juice can be added for extra brightness, but that’s optional.
Transfer to a dutch oven or large saucepan and bring to a boil, stirring constantly to dissolve the sugar. Allow to boil gently for about 5 minutes to soften the rhubarb and release its juices. Remove from heat and add vanilla if you chose to include it.
At this point, you can fill jars, let cool, and refrigerate. The sauce will be naturally thin but will thicken as it cools. It can be used within 2 weeks and can also be frozen for up to 3 months. Alternatively, you can water bath can your rhubarb sauce for longer preservation.
How to Serve Rhubarb Sauce
Rhubarb sauce is wonderfully versatile. It can be served warm over vanilla ice cream or cold as a fruity topping for pancakes and waffles. It also pairs beautifully with roasted meats, particularly pork, or can be used in baking to add moisture and flavor to cakes and muffins. Don’t hesitate to experiment with it in your favorite recipes!
How to Store Rhubarb Sauce
To store rhubarb sauce, ensure it is in an airtight container in the refrigerator. It will keep well for up to 2 weeks. For longer storage, pour the cooled sauce into freezer-safe containers to prevent freezer burn, labeling each with the date made. This way, you can enjoy your rhubarb goodies months later!
Tips to Make Rhubarb Sauce
- Use fresh rhubarb for the best flavor; it’s often available in the spring months.
- Adjust the sugar according to your taste preference; for a tart flavor, consider using less sugar.
- Adding a bit of lemon juice not only brightens the flavor but also helps to retain the vibrant color of the rhubarb.
- If you prefer a smoother sauce, blend it after cooking.
Variation
Feel free to mix it up! You can add spices such as cinnamon or ginger for warmth, or combine rhubarb with other fruits like strawberries or apples for a sweeter twist. Experiment with different flavor additions like orange zest or honey for interesting variations on this classic sauce.
FAQs
Can I use frozen rhubarb to make rhubarb sauce?
Yes, frozen rhubarb works well in this recipe. Just thaw it and drain any excess liquid before proceeding with the recipe.
How can I tell if rhubarb is fresh?
Look for firm, crisp stalks that are brightly colored. Avoid any stalks that appear wilted or have soft spots.
Can I can rhubarb sauce for longer shelf life?
Absolutely! You can process the sauce in a water bath canner to preserve it for longer storage. Just make sure to follow proper canning practices for safety.
Rhubarb Sauce
Ingredients
Main ingredients
- 2-3 lbs fresh rhubarb Use fresh rhubarb for the best flavor; discard the toxic leaves.
- 1 cup sugar Adjust according to taste preference.
- Lemon juice Optional, adds brightness.
- 1 tsp vanilla extract Optional, adds depth of flavor.
Instructions
Preparation
- Wash the rhubarb and trim both ends. Discard the toxic leaves.
- Slice the rhubarb into 1-inch pieces.
- Toss the rhubarb with the sugar in a large bowl. Optionally add a squeeze of lemon juice.
Cooking
- Transfer the mixture to a dutch oven or large saucepan and bring to a boil, stirring constantly to dissolve the sugar.
- Allow to boil gently for about 5 minutes to soften the rhubarb and release its juices. Remove from heat and add vanilla if using.
Storage and Serving
- Fill jars and let cool before refrigerating or freezing.
- Use within 2 weeks when refrigerated; can be frozen for up to 3 months.
- Serve warm over ice cream or cold as a topping for pancakes and waffles.
- It's also excellent with roasted meats or in baking.
