This versatile Rhubarb Sauce recipe is a great stand-by to have in the cupboard or fridge or freezer: you can spoon it as a sweet (but tart) sauce over icecream or pancakes, or use it as a marinade for chicken.
I had rhubarb growing in my garden for years but eventually pulled it out when I decided that I wasn’t really a big fan of stewed rhubarb (which was the only way I knew to use it) and that the precious space in the garden could be better used for other plants. More recently I have rediscovered rhubarb and the versatility of all sorts of different ways of using it (see links at end of this post). It is a strange plant really, almost the opposite to tomatoes because it is a vegetable that is used like a fruit where tomatoes are a fruit that is used like a vegetable. Its large green leaves are poisonous but the bright red stalks are edible and tasty!
10-12 cups rhubarb, diced
1½ cups water
1½ tsp salt
2 cups sugar
1 tbsp vanilla extract
Place the rhubarb, water, salt, sugar, and vanilla extract in a preserving pan over high heat.
Bring it to a boil and turn down to medium-low heat. Cook for 5-10 minutes until the rhubarb pieces have softened and become pulpy.
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- Diced Rhubarb
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- Put into preserving pan
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- Add water, sugar, salt and vanilla
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- Bring to boil
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- Cook until soft and pulpy
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- Spoon into hot sterilised jars and seal
- Rhubarb Relish
- Rhubarb & Strawberry Jam
- Rhubarb & Banana Jam
- Rhubarb & Apple Crumble
- Rhubarb & Strawberry Crumble
- Rhubarb & Strawberry Curd
- Rhubarb Gin
- Rhubarb & Ginger Muffins
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