This rhubarb sauce reminds me once again of my grandmother. It’s a perfect balance between sweet and sour and will become a staple when it comes in season. It’s root toot tootin’ good!
When I was growing up, we had a honking (big) rhubarb plant in our backyard.
I loved seeing that rhubarb plant. I would watch it as it grew. We were told more than was normal that the leaves of the rhubarb plant were poisonous and we were not to eat them.
We weren’t little kids. And it wasn’t as if we would run out, pell mell to the plant and graze on the leaves like goats. Normally, I wouldn’t eat any of the leaves or plants in the back yard.
I wonder why they thought they had to warn us? And so often? Perhaps they were secretly hoping we would try the leaves. There were 5 kids and I’m sure it wasn’t cheap to feed us.
Just kidding. My parents were overly protective.
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How to make the rhubarb sauce recipe
We have sliced rhubarb and sugar.
First, I place the rhubarb in the pan, along with 1/2 cup sugar and 1/4 cup water. Then I turn the heat under the pan to medium and stir it once the mixture comes to a boil. Finally, I lower the heat to medium/low and let the rhubarb mixture cook for 15 minutes or until it softens.
Once it cools, I transfer the rhubarb sauce into some jars.
You must have noticed the cheesecake in the back ground.
Yes, I know you did.
Sorry, but that is a future post, so it is not live yet.
I take a spoon and dollop some rhubarb sauce over the cheesecake.
Now let’s get a better look at the sauce, shall we?
This rhubarb sauce is so delicious! It’s perfectly sweet without being too sweet. Just how I like it.
So, I hope you enjoyed this rhubarb sauce recipe.
Please feel free to leave me a comment, if you will!
And as always, may all your dishes be delish!
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Root Toot Tootin' Rhubarb Sauce
- 3 cups rhubarb (2 large stalks), cut up
- 1/2 cup sugar
- 1/4 cup water
- Place rhubarb, sugar and water into a medium saucepan and turn the heat on medium heat
- Once it comes to a boil, stir it and lower the heat to medium/low and cook for 15 minutes or until the rhubarb softens
- Let it cool before you either use it (my preference) or jar it up
- Dollop over some ice cream or cheesecake