I was given some rhubarb and I wanted to do something a little different with it. I searched several books and found a recipe for rhubarb conserve that piqued my interest but like most things I wanted to do it differently. I wondered about Rhubarb butter and decided to try it. I ended up with a sauce that is thick but not quite a butter. It’s yummy – tart, sweet, and even a touch bitter.
Kathie’s Rhubarb Sauce
- 8 Cups Chopped Rhubarb
- 6 Cups Sugar
- 1/2 Cup Water
- 1/4 Cup Lemon Juice
- 1/4 Cup Orange Juice
- 2 Tablespoons Orange Zest
- 1/2 teaspoon Ground Nutmeg
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- Combine all the ingredients in a crockpot. Cook on high with the lid off for four hours.
- Puree the mixture and continue to cook until desired thickness is reached. Remember to leave the lid off so that the liquid can evaporate.
- Pour the sauce into hot jars leaving 1/2″ headspace. Process in a boiling water bath for 20 minutes (I’m at just about 4,000 feet so adjust for your elevation).
{ 2 comments… read them below or add one }
Definitely might be trying this Kathie—we’ve got THREE massive rhubarb plants in our new yard! So far we’ve mainly been making rhubarb crisps–delish
Would you put this sauce on pancakes maybe or biscuits? What all have you used it with?
Just harvested the first rhubarb of the season. Just stewed it on the stove top, but there is so much more coming, that I’m pleased to have some other options. Thanks Kathie