Rhubarb Sauce
Preserve the flavors of spring with a homemade rhubarb sauce. Perfect as a topping for desserts or swirled into yogurt for a tangy treat.
Servings: 1 quart+
Ingredients
- 2-3 lbs fresh rhubarb
- 1 cup sugar
- lemon juice, optional
- 1 tsp vanilla extract, optional
Instructions
- Wash the rhubarb and trim both ends. Rhubarb leaves are toxic, so be sure to discard. Slice into 1-inch slices.
- Toss the rhubarb with the sugar in a large bowl. I add a squeeze of lemon juice, but that's optional.
- Transfer to a dutch oven or large saucepan and bring to a boil, stirring constantly to dissolve the sugar. Let boil gently for about 5 minutes to soften the rhubarb and release the juices. Remove from the heat and add the vanilla, if using.
- At this point you can fill jars, let cool, and refrigerate. The sauce is naturally on the thin side, but it does thicken slightly as it chills. Use within 2 weeks. Can be frozen for up to 3 months. Or you can water bath can your rhubarb sauce, see instructions below.
Notes
Canning instructions (Ball Canning Back to Basics)
- Pack the hot rhubarb into a hot jar (or jars) leaving 1/4 inch headspace. Remove any air bubbles. Wipe the jar rims. Center the lid on the jars, apply the band and adjust to fingertip-tight. Place the jars in the boiling water canner.
- Process 1-pint or 1-quart jars for 15 minutes, adjusting for your altitude. Turn off the heat, remove the lid from the canner, and let the jars stand for 5 minutes. Remove the jars and cool.
- Once the jars have cooled completely press gently on the center of the lids. If properly canned it should feel firm and look concave. If it moves or makes a popping sound refrigerate that jar and use within 2 weeks.
Nutrition
Serving: 0.25 cup · Calories: 66 kcal · Carbohydrates: 16 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.04 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.03 g · Sodium: 4 mg · Potassium: 245 mg · Fiber: 2 g · Sugar: 13 g · Vitamin A: 87 IU · Vitamin C: 7 mg · Calcium: 73 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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