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Sweet and Tart Rhubarb Sauce

Sweet and Tart Rhubarb Sauce

This rhubarb sauce is perfectly sweet and tart, with soft hints of orange and vanilla bean. Easy to make in a blender! Use as a topping for ice cream, oatmeal, or on toast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Canning & Preserving
Cuisine American
Servings 2.2 cups

Ingredients
  

  • 650 grams rhubarb cut into 1/2 inch pieces
  • 130 grams cane sugar
  • 1/4 teaspoon fine sea salt
  • 4 strips fresh orange peel
  • 1/2 teaspoon vanilla bean paste

Instructions
 

  • Cut rhubarb into 1/2 inch pieces. In a large bowl or tray, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes.
  • Add all of the mixture including juices to a medium pot and gently simmer for 10 minutes with cover on, stirring occasionally. Rhubarb will soften and break down. Remove from heat and let cool.
  • Discard orange peel and blend mixture until smooth.
  • Stir in vanilla bean paste. Sauce will thicken a bit as it is refrigerated. Store in refrigerator for 3 weeks or freezer for 4-6 months.

Notes

This rhubarb sauce is perfectly sweet and tart, with soft hints of orange and vanilla bean. Easy to make in a blender! Use as a topping for ice cream, oatmeal, or on toast.
Keyword Rhubarb, Sauce, sweet, Tart
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