Rhubarb Sauce
Published July 14, 2021
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds rhubarb, trimmed and cut into 3-inch pieces
- 1cup granulated sugar
- 1tablespoon lemon zest, and 2 to 3 tablespoons juice (from 1 large lemon)
- 1vanilla bean, split lengthwise and scraped (optional)
Nutritional analysis per serving (2 servings)
473 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 118 grams carbohydrates; 7 grams dietary fiber; 104 grams sugars; 3 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a roasting pan or large, shallow Dutch oven, combine the rhubarb, sugar, lemon zest and juice, vanilla bean (if using) and 2½ cups water. Using clean hands, gently move the rhubarb around to disperse the ingredients. Roast until the rhubarb softens, the sugar dissolves and the water is pink, about 1 hour.
- Step 2
Let the pan cool slightly before carefully straining the syrup through a fine-mesh sieve into a large measuring cup or bowl. You should have about 2½ cups rhubarb syrup. Transfer the roasted rhubarb to an airtight container and refrigerate for up to 1 week. Pour the syrup back into the pan.
- Step 3
On the stovetop over high heat, bring the syrup to a boil, immediately reduce the heat to medium-high and continue boiling, stirring with a wooden spoon, until the syrup has reduced by a little more than half, 10 to 12 minutes. Watch carefully so that the hot syrup doesn’t boil over the sides of the pan. (You should have about 1 cup sauce.)
- Step 4
Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.
Private Notes
Comments
You don't really need an oven to make rhubarb sauce/jam. The stovetop works fine, if you slice the rhubarb stalks into 1/4" slices first. (It breaks down pretty fast on medium-high heat: of course, you have to watch and stir occasionally). Similarly, if you're not dealing with really tough and fibrous rhubarb stalks, there's no need to strain, unless you have something against a very modest amount of dietary fiber.
I grow lots of rhubarb and this is making easy difficult. Cut way shorter, cook covered on low, on the stove, add sugar and stir to mix when done, chill. Sauce? I add almost no water, just sugar (it takes a lot) and never anything else. That is the base; the way I love it. Lemon overwhelms, not a good base. If I want a special dessert? Add a bit of other fruit sauce (or lemon) to the rhubarb sauce and serve. Syrup? Add more water to cook, drain after cooking and before stirring, boil it down.
Have any of you tried a couple of Tablespoons in a glass and add Prosecco to it? A pretty summer drink
This is delicious as a simple syrup replacement in many classic drinks. Great with just a good rum! So many uses. I froze the solids to add to other dishes, including over a good vanilla ice cream. I'm thinking you could churn this in an ice cream maker for a very nice sorbet?
I've never thought of rhubarb as fruit.
I didn't like the vanilla. I think it is only for people who don't really love the flavor of rhubarb, because it easily dominates. Next time I'll omit.
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