It never hurts to be prepared for unexpected guests or to have some backup inspiration to help you out when it comes time to answer the question, “What’s for dinner?” or “Do we have anything good for dessert?” If you make up a batch of Rhubarb Sauce Your Way, you’ll always have a good answer to those questions.
Rhubarb Sauce Your Way is an easy way to prepare a little something sweet and special to add an extra touch to ice cream, cheesecake, pancakes, biscuits, and more. Truly, a rhubarb sauce doesn’t have to be just for dessert. It can just as easily serve as a tasty topping to your breakfast waffles, pancakes, French toast, muffins—even oatmeal. I keep a jar of it on hand in my fridge almost year-round, just to have a break from the classic flavors of jams and marmalades. There’s something both sweet and zingy about rhubarb sauce; I never get tired of it!
On the flip side, you can also use rhubarb sauce to accompany a cheese plate or to enhance your entree. Consider using the plain version of the rhubarb sauce as a glaze for a baked ham or a roasted chicken—call it rhubarb-b-q. Consider brushing a spicy version on ribs for some low and slow baking. Or pair it as a final finish to roast root vegetables; this would taste wonderful with sweet potato, carrots, parsnips, beets, and more. Your use of rhubarb sauce is limited only by your imagination.
Don’t let rhubarb’s reputation as a dessert ingredient restrict the way you use your rhubarb sauce. The plain rhubarb sauce is pretty versatile, and the rhubarb combo sauce has all sorts of possibilities, from breakfast through dinner. Wouldn’t it taste divine spooned over some coffee cake? Give it a try.Print
Rhubarb Sauce Your Way
Rhubarb sauce is easy to make, and you can tailor it to your time and taste. Use only rhubarb or add in fruit, a jalapeno, or even fresh ginger for some added layers of flavor. Use it to top cake, pie, or ice cream—or drizzle it on a dessert plate for a dramatic presentation of your latest baked dessert! By the way, rhubarb sauce can also be an excellent savory sauce for roasted chicken, beef, or lamb.
- Prep Time: 5 minutes
- Additional Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: Serves 16; Makes 16 servings 1x
- Category: Sides & Sauces
- 4 cups diced rhubarb
- 1 1/2 cups sugar
- 1/2 cup water – adjust as needed
- Dash of salt
- Optional mix-ins:
- 1 cup dried cranberries
- 1 to 2 cups fresh or frozen fruit, diced
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh ginger, finely grated
- Instructions: Plain Rhubarb Sauce
- Add rhubarb, sugar, water, and salt to a heavy bottomed sauce pan.
- Stir to combine.
- Bring mixture to a boil and simmer uncovered for about 10 minutes, or until rhubarb is tender.
- Serve hot or chilled.
- Instructions: Rhubarb Combo Sauce
- Add rhubarb, sugar, water, salt, and choice of mix-in(s) to a large saucepan.
- Repeat steps 2 and 3 above, adding additional simmer time if using frozen fruit, until mixture reaches desired consistency.
- Serve hot or chilled.
- Store in airtight jars in the fridge for up to 3 weeks. Freeze for up to 12 months.
Have you tried this recipe? It’s a delicious and versatile way to add a little sweet or savory or spice to any meal. Let us know what combinations you’ve tried and how it turned out for you!