Rhubarb Sauce, Two Ways
Out of all the reasons I love rhubarb (the tartness, the color, the versatility, etc.), my favorite is this: It’s free.
When I go home to visit my parents in southwest Minnesota, there are no less than three rhubarb patches that we have permission to pick from. Thanks to a couple of bachelor neighbors and my aunt and uncle, I consider May to be my free food month.
Last weekend, my parents and I picked a whole lot of rhubarb. Eleven cups when it was all chopped up:
I was reminded of a simple rhubarb recipe when I attended a Norwegian-themed dinner at a local senior center (Don’t worry: People of all ages are welcome!) They served a delicious rhubarb sauce with a dollop of whipped cream on top. Simple, yet perfectly appropriate for May.
Two Different Ways To Prepare Rhubarb Sauce
I decided to make rhubarb sauce, which is quite possibly the easiest way to prepare this plant. I experimented with two different preparation methods:
- Cooked on the stovetop: Simply combine chopped rhubarb, sugar, and water in a saucepan and cook it for about 15 minutes. See below for exact recipe. This method resulted in a golden color (see photo directly above) that resembled homemade applesauce.
- Grilled: I wanted to see how rhubarb would taste when grilled. I prepared a tin foil pouch, placed about a cup of rhubarb with a few tablespoons of sugar and a bit of butter, sealed, and grilled for about 15 minutes. The sauce was delicious, and turned a lovely pink (see top photo, above.) I also placed a few stalks directly on the grill to see what would happen. The rhubarb stalks soften nicely and were deliciously tart. Note to self: Use this plain grilled rhubarb as a burger topping!
How To Use Rhubarb Sauce
Here are a few ideas for how to use your cooked or grilled rhubarb sauce:
- As an ice cream topping
- Plain, topped with whipped cream
- As a topping on pound cake
- As a topping on French toast
- As a topping on toast
- As a sauce on a turkey and cheese panini
- As a topping on grilled chicken
Get the recipe: Rhubarb custard cake
Because I got the rhubarb for free from a neighbor’s patch, this sauce cost me virtually nothing. Eleven cups of rhubarb was enough to make six small jars of rhubarb sauce, which are canned and ready for use throughout the year.
Cooked Rhubarb Sauce
Yield: 6 half pint jars
Prep Time: 10 min
Cook Time: 15 min
- 10 cups chopped rhubarb
- 1 1/4 cup sugar
- 1/3 cup water
- Dash of cinnamon, optional