Thursday, July 7, 2011

Rhubarb Sauce

Think of it like applesauce made with a vegetable.  This rhubarb sauce is amazing.  Perfect for ice cream, on toast, or eating plain.  

Rhubarb Sauce
5 C rhubarb
1/8 C water
1/2 C sugar {you may wish to add more or less, to taste}
1/2 tsp. cinnamon

Chop rhubarb into small pieces.  Place into a medium saucepan.

Pour in the sugar, and stir until well mixed.

Add in the cinnamon.

Bring to a boil and then reduce to a simmer. Stir constantly as the rhubarb cooks apart.

Allow to cool. Then, pour into a canning jar or storage container.

Enjoy warm, or cool.  Store in the fridge.  


  1. I love all your rhubarb recipes! I'll have to save this one for next year - I'm out of rhubarb for this year! It looks really good :)

  2. Oh wow I would of never thought of this. AMAZING!! I love rhubarb! Thanks!

  3. Could you do the same thing with strawberries? We are not fans of rhubarb but would like to use this with your breakfast bars.

  4. This sounds great! How much does it make and how long can it stay in the fridge?

    1. It made about 2 jelly jars full. And, we've kept it in the fridge about 1 month, and in the freezer for 1 year.

  5. Do you think there is a way to make a strawberry rhubarb pie using this sauce and some fresh strawberries?


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