Rhubarb sauce is one of my favorite summer treats. I’m always on the lookout for rhubarb, and I was lucky enough to find some beautiful rhubarb at the local Farmer’s Market this weekend. I bought a couple pounds of it. I was shopping with a friend and she questioned what I was going to do with it. Many people don’t even know what the heck rhubarb is let alone what to do with it! Of course you can put it with strawberries in jam or pie or something like that. However, I really love rhubarb on its own made into sauce. I describe this sauce as the consistency of applesauce, but with rhubarb instead of apples.
Just trim the ends and leaves from the rhubarb and wash it gently. Then chop it up like you would celery, into about 1/2 inch slices.
Just add water, about 1 cup for 2 lbs of chopped rhubarb. Bring the rhubarb and water to a boil, then stir in the sugar. You can’t be shy with the sugar here because rhubarb alone is very tart. For this amount of rhubarb, use 1.5-3 cups of sugar (depending on how sweet you like it). Start on the low end of the sugar, then taste as you go and sweeten to your liking. Also, don’t forget to add a pinch of salt, it brings out all of the flavors.
Simmer it over medium-low heat until it has reduced and thickened to the desired consistency. I like it still a bit runny, about the consistency of applesauce. And remember, it’ll thicken more when it cools.
Distribute to sturdy storage containers and store in either the fridge or freezer. It keeps well frozen for several months.
So go ahead and try some rhubarb this year! I think its truly delicious!
A more concise recipe:
Rhubarb Sauce
2 lb Rhubarb (can be made with much more, just adjust water and sugar accordingly)
1/5-3 cups granulated Sugar, depending on taste and tartness of the rhubarb
1 cup water
1/4 tsp salt
Trim and slice the rhubarb into 1/2 inch half-moon slices. Place sliced rhubarb and water in a stainless steel or non-stick sauce-pan. Bring to a low boil over medium heat. Add the salt and sugar. With the sugar, start with 1.5 cups, stir in and allow the sugar to melt. Continue to cook over medium-low so that it is simmering and the excess water is steaming off. Cook until it is at a thicker consistency, about the thickness of applesauce, this could take up to 30 minutes or so. Taste throughout the cooking process, allowing it to cool for a minute before tasting (this will allow for more accurate tasting, as well as saving your mouth from severe burns).
Once the sauce is at the desired thickness and sweetness, remove from heat and transfer to storage containers. Sauce may be stored in the fridge or freezer.