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Rhubarb Sauce Recipes
GETTING READY 1 Fillet and gut the mackerel by cutting down through their bodies either side of the backbone initiating from behind the head and ending near the tail. Retain the backbones but discard the guts. 2 Snip off the bone at each end with scissors but
Mackerel with Rhubarb and Mint Sauce
Combine the rhubarb onion raisins sugar and vinegar. Cook for about 25 minutes or until thick. Stir frequently to prevent sticking. Add the salt and spices and cook for 5 minutes longer. Pour boiling sauce into sterilized jars leaving 1 8 inch head space.
MAKING 1. In a saucepan mix rhubarb water and salt. 2. Cover and simmer gently until rhubarb is soft stir as necessary. 3. Stir in the sweetener. SERVING 4. Serve rhubarb sauce over ice creams or desserts.
Place rhubarb in casserole and pour in rum. Add both sugars orange juice butter and chopped rinds. Mix slightly and cover microwave 30 minutes. Mix rhubarb sauce well. Mix cornstarch with water stir into sauce. Microwave 1 minute uncovered.
MAKING 1 In a medium saucepan combine all the ingredients together mix thoroughly. 2 Bring the mixture to a boil over a medium high heat. 3 Then simmer over a low heat for about 10 minutes until the peach is tender. SERVING 4 Serve the Peachy Rhubarb Sauce
Peachy Rhubarb Sauce
Combine rhubarb and the 3 4 cup 190 mL of water in a saucepan or microwavable bowl. Cook until rhubarb is tender stirring occasionally. Or microwave on high for 2 minutes then reduce to medium until rhubarb is tender about 6 to 7 minutes . Dissolve cornstarch
Place rhubarb water and salt in 2 quart casserole. Cover cook in oven 4 minutes gently stirring twice. Add sugar and cinnamon cook in oven 1 minute. Add few drops food coloring. Let stand covered until cool. Remove cinnamon stick. Use in pie or other desserts.
Pink Rhubarb Sauce
MAKING 1 Slice the rhubarb into pieces measuring inch each. 2 In a slow cooker combine together all the ingredients and cook over low heat for 4 to 5 hours. SERVING 3 Serve chilled.
Easy Rhubarb Sauce
Combine all ingredients in a 1 1 2 quart casserole stirring well. Cover and microwave 8 minutes. Stir after 4 minutes. Let stand covered 5 minutes.
Tangy Rhubarb Sauce
Simmer all together until thick about 1 hour . Seal in hot sterilized jars. Process in boiling water bath for 10 minutes.
Spoon this tangy sweet sauce over Rhubarb Upside Down Cake or vanilla ice cream. In saucepan over medium heat bring 5 cups 1.25 L chopped rhubarb 1 2 cup 125 mL granulated sugar and 1 3 cup 75 mL water to boil stirring simmer for 5 minutes or until tender. Set
Combine sugar water and orange peel. Bring to boiling add rhubarb. Reduce heat. Cover and simmer 5 minutes or till rhubarb is tender. Remove orange peel. If desired serve over cake or ice cream.
Wash rhubarb cut off leaf and root ends and cut into 1 pieces without peeling. Combine all the ingredients in a saucepan. Cover and simmer about 10 min. or until tender stirring gently once or twice. Chill and serve as breakfast fruit or as dessert with or
In a medium saucepan combine the sugar water and the orange peel strip if desired. Bring to boiling add rhubarb pieces. Reduce heat. Cover and simmer 5 minutes or till rhubarb is tender. Remove the orange peel.
Mix rhubarb orange sugar and pineapple. Cook for 30 minutes or until thickened stirring constantly. Pour into sterilized pint jar seal.
Cut rhubarb stalks into 1 inch lengths. Place into a medium size saucepan with honey and 1 4 cup water. Bring to a boil reduce heat and simmer stirring often for about 10 minutes or until rhubarb is quite tender. Stir cornstarch into 1 4 cup cold water until
Combine all ingredients in a saucepan bring to a boil. Cover reduce heat and simmer 10 minutes or until rhubarb is tender. Transfer mixture to container of an electric blender or food processor top with cover and process until mixture is smooth.
Rhubarb Sauce With Raspberry Vinegar
In 2 quart casserole combine rhubarb and water. Cook covered 4 minutes or until rhubarb is soft stirring once. Stir in sugar and cook covered 1 minute to dissolve sugar.
Wash and cut into 1 pieces enough rhubarb to make 2 cups. Mix with 1 2 cup sugar and 1 4 cup water in saucepan. Cook 10 to 15 min. until tender.
1. Cook rhubarb with water about 10 minutes or until tender. 2. Remove from heat and add artificial sweetener.
Blend all ingredients until smooth. Serve over pudding or ice cream.
Raw Rhubarb Sauce