Rhubarb Sauce

Recipe: Rhubarb Sauce


  • 8 cups rhubarb, cut into ½-inch pieces (You can substitute chopped strawberries for about 2 cups of rhubarb. Add those near the end of cooking.)
  • 1½ cups sugar
  • Two ¼-inch slices fresh ginger (optional)


  1. Mix together rhubarb and sugar in a nonreactive cooking pot.
  2. Let stand about half an hour. (The rhubarb and sugar turns a little juicy.)
  3. Stir a few times and add the ginger if you are using it.
  4. Slowly bring to a boil and then turn down the heat.
  5. Simmer gently just until rhubarb is tender. Best served chilled.
  6. This will keep in the refrigerator for 2 weeks.
  7. It is good eaten plain or served on top of plain cake or ice cream.
  8. It can also be the fruit base for a cobbler or simply spread on toast.

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