Easy Homemade Rhubarb Sauce

If you have an abundance of rhubarb, make it into a sauce and freeze it. Then you can enjoy warm rhubarb sauce all year round. It goes great with cottage cheese and yogurt, or just by itself with some honey and cinnamon.

Easy Homemade Rhubarb Sauce | Real Food RN

It’s that time of year again when the rhubarb is coming in like crazy! We have a ton and I love to make it into sauce and freeze it. Then I can enjoy warm rhubarb sauce all year round. It goes great with cottage cheese and yogurt, or just by itself with some honey and cinnamon. Here is how I make it.

Easy Homemade Rhubarb Sauce | Real Food RN

Homemade Rhubarb Sauce

If you have an abundance of rhubarb, make it into a sauce and freeze it. Then you can enjoy warm rhubarb sauce all year round. It goes great with cottage cheese and yogurt, or just by itself with some honey and cinnamon.

Ingredients

Instructions

    1. Cut the pink ends and leave off the rhubarb stalks.
    2. Dice the rhubarb into 1″ pieces and put into a large pot.
    3. Add 1/3 cup water to the bottom of the pan.
    4. Cook over medium heat with the cover on the pot.
    5. Watch closely so it doesn’t scorch, stir often.
    6. Once it starts to really cook, it will be done in 10-15 minutes.
    7. When it becomes a sauce, remove it from heat and allow it to cool a bit before adding the honey (to preserve its benefits).
    8. Add honey and cinnamon to taste.
    9. Allow to cool and put into jars, leaving 1″ head-room to allow for expansion if you plan to freeze it.
    10. Keeps up to one week in the fridge or indefinitely in the freezer.

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Homemade Rhubarb Sauce | Real Food RN

Fresh from the garden and made into sauce in just minutes! This is the best way to preserve your garden’s bounty!

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Easy Homemade Rhubarb Sauce | Real Food RN

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7 Replies to “Easy Homemade Rhubarb Sauce”

  1. Ok, explain this to me….. freezing things in glass jars???? I am baffled by this and concerned that the jars would crack or shatter if frozen. I have jars and freezing things in them would be super easy whereas canning things in jars is much more intimidating. Thanks, Kari

    1. I freeze things in jars all the time. Better than plastic! Have you ever heard of “freezer jam”? The rule of thumb is that you have to leave room at the top because as things freeze they expand. Yes, if you don’t leave that room at the top the glass will break, I have done that and it totally sucks! Freezing in jars is a great easy way to preserve food.

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