Uses for rhubarb sauce:
- Topping on scones, with whipped cream
- On a slice of your favourite cake, or a filling between the layers (as in this summer sponge cake)
- Cupcake filling
- Ice cream topping
- Topping for cream of wheat
- In fruit smoothies
- In place of apple sauce
- In place of jam
- As a delicious rhubarb pie filling (see recipe notes)
- …However else you can imagine using it!
Yeah, it’s pretty awesome.
What is rhubarb?
Rhubarb is technically a vegetable that grows in long pink or green stalks with huge leafy tops. It is a perennial plant, which means it comes up every year, and it grows “Like a weed!” – Easily and generously. The texture and look of rhubarb is a like a dense, pinkish version of celery, while the flavour is quite tart and robust. Rhubarb is often served as a fruit, as it resembles and compliments those flavours.
Best ways to use rhubarb:
Honestly, I love rhubarb for a million things. Here are a few ideas for you how you can use it:
- Muffins
- Cakes
- Jam
- Pies
- Sauces
- Drinks
- Honestly, whatever magic you can think of!
What pairs well with rhubarb?
Rhubarb pairs well fruit, but it always my favourite thing to pair it with sweeter varieties such as strawberries, applies, blueberries, or oranges. Here are a few of my favourite rhubarb pairings you can check out for inspiration:
A note on preserving rhubarb
Rhubarb grows like a weed, and when you have a lot of it in the summertime, you want to take advantage of it. Now, since most of us don’t need it all at once, it’s usually best to preserve it. This is probably most simply done by freezing it.
How to freeze rhubarb:
You can freeze rhubarb by pulling up the stalks, cutting off the ends and leaves, washing them, and then cutting them into little cubes, as I have done in this post. Once that is done, you can put it into ziploc bags and freeze it, pulling it out and using it frozen as you need it (no need to thaw ahead of time). Rhubarb is easy to break up and measure when it’s frozen, so you don’t worry about pre-measuring anything before it goes into the freezer.
How to can rhubarb:
You can can rhubarb pretty easily but cooking it down with a bit of water and then canning it using my Basic Canning Method. You can even prepare this rhubarb sauce recipe and can it while it is hot, which is simple way to save time in the future, especially if you’re baking pies with it!
Can you freeze rhubarb sauce?
Yes, although it will not thaw with the same texture (it will separate), so you will need to re-heat it to bring it back to its former state.
Used in this recipe:
- Cutting board
- Chef’s knife
- Small heavy bottomed saucepan
- Measuring cups and spoons
- Glass measuring pitcher
- Heat-proof silicone spatula
- Heat-proof glass bowl
- Plastic wrap
- Tea cup and saucer (for photographs)
Easy Homemade Rhubarb Sauce
This rhubarb sauce recipe is perfect for everything from pie filling to ice cream topping. It's the perfect summer treat, and so easy to make!
Ingredients
- 2 c. chopped fresh or frozen rhubarb
- 1/2 c. sugar
- 1/4 c. water
- 1 Tbsp. corn starch mixed with 1 Tbsp. water
Instructions
-
If using fresh rhubarb, wash, chop and measure the stalks.
-
Put your rhubarb into a small, heavy bottomed saucepan. Add the water and sugar. Cook over medium heat until the sugar is dissolved and the mixture nearly comes to a boil. Reduce to a simmer, and cook for 5 minutes.
Note: Fruit and sugar boil over easily, so keep the fruit at a simmer, and don't leave it covered for too long.
-
Combine the cornstarch with 1 Tbsp. water and stir until smooth.
-
After the rhubarb has been cooking for 5 minutes, add the cornstarch mixture, stirring as you pour it in. Cook for about 1 minute longer (the mixture will thicken quickly).
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Pour the sauce into a medium sized heat-resistant bowl, and cover with plastic wrap, setting the plastic directly on top of the sauce to prevent it forming a "Skin."
-
Chill in the refrigerator at least 2 hours. Serve.
Recipe Notes
VARIATION: Add some orange zest, or cook it with orange juice instead of water, for a variation.
USING THIS RECIPE FOR RHUBARB PIE FILLING:
For 1 pie: Use 1.5x the recipe + a little extra cornstarch
Ingredients:
3 c. rhubarb
3/4 c. sugar
6 Tbsp water
3 rounded Tbsp cornstarch mixed with 3 Tbsp water
Follow directions as above. When you remove the sauce from the heat, stir 3 Tbsp. butter until well combined. Pour into a prepared pie shell, top with a crumble topping or top crust, and bake at 425 degrees F for 15 minutes. Reduce the temperature to 350 degrees F and bake for 30-35 minutes more, or until bubbly and golden brown.
That’s all for today! As always, if you make this, leave me a comment or tag me in your photos on Instagram @naomicakesofficial! I’d love to see how you use and enjoy this recipe!
I’ll leave you with this question: What is your favourite way to eat rhubarb?
Back next week!
Beautiful! Love the photos! Need to try asap:)))
Have you attempted to can this? I’d love to make a bunch and share…
Hey Shelia, sorry for the late reply to this comment! I never have, but I’m sure it would work! What a great idea!
[…] June 2, 2016June 1, 2016 naomicakes […]
Just made this recipe – Love it!! Super easy to follow recipe and tasted phenomenal even warm right out off the pan. Yum yum yum!!
[…] really served with anything you want: https://naomicakes.com/2013/03/12/homemade-rhubarb-sauce-recipe/ (I reduce the amount of sugar and cornstarch and it’s still thick and plenty […]
Rhubarb sauce is best over ice cream. My grandma used to make it for us, and you have the same dishes she did. Seeing them was a nice nostalgia moment.
Amazing! Such a fun new way to enjoy rhubarb, in so very many ways! Thanks! I’m making it again it was so good!