Rhubarb Recipes

Rhubarb Sauces & Misc

Rhubarb Cake
Rhubarb Cobblers/Crisps
Rhubarb Cookies/Breads
Rhubarb Desserts
Rhubarb Drinks
Rhubarb Muffins
Rhubarb Pies
Rhubarb Preserves
Rhubarb Sauces & Misc
Growing Rhubarb

Rhubarb Sauce

6 cups rhubarb, chopped
1 cup water
3/4 cup white sugar

Simmer rhubarb and water in saucepan until tender. Stir in sugar while hot.
Makes 4 cups of sauce. Serve over pancakes or desserts.

Stewed Rhubarb
4 cups rhubarb, frozen or fresh
3/4 cup sugar
1 cup water

Put ingredients into a saucepan and cook on low until rhubarb is tender.

Stewed Strawberry/Rhubarb - substitute frozen strawberry slices for 2 cups of rhubarb.

Baked Rhubarb
(Vintage Recipe)

2 cups rhubarb, cut in pieces
1/2 cup honey or sugar
1/2 tsp grated orange peel (zest)
2 Tbsp cold water

Put a layer of rhubarb in the bottom of a baking dish. Cover with honey and orange zest and add remaining rhubarb. Sprinkle with 2 Tbsp cold water, cover and stand 3 hours at room temperature. Bake uncovered in a 300 deg F oven for 45-60 minutes or until tender.

Baked rhubarb retains its shape better than stewed rhubarb. This was probably a convenient way to cook rhubarb when women used wood stoves, but with microwaves, this seems very slow.

Rhubarb Salad
3 cups rhubarb, finely chopped
1/2 cup sugar
1/3 cup water
2 - 3 oz pkgs strawberry gelatine powder
2 1/4 cups water
1 Tbsp lemon juice
1 cup finely chopped celery

Cook the rhubarb with the sugar and 1/3 cup water. Add the gelatine powder and stir until dissolved. Add the 2 1/4 cups water and lemon juice. Cool. When partially set, add the celery.

Rhubarb Pork Loin
1 fresh boneless pork loin
1 large garlic clove, cut into slivers
1 Tbsp dried rosemary
1/2 Tbsp salt

Sauce:
1 1/2 cups chopped rhubarb
4 T cider vinegar
1/4 cup honey
1/4 cup dried cranberries
1/2 cup water

Place the pork loin in a roasting pan and make 6-8 slits in the surface of the pork and insert the garlic slices. Rub with salt and rosemary. The pork can stand in the refrigerator for 3-4 hours before roasting.

Preheat oven to 375F. Roast the pork for about 40 minutes.

In a heavy saucepan, simmer the rhubarb, vinegar, honey and cranberries for about 10 minutes. Pour over the roast and continue roasting until the 155-160F internal temperature is reached. Remove from the oven and rest for 10 minutes. Pour the sauce through a strainer. Slice the pork thinly and serve with the sauce.
This sauce can also be used with pork chops.

Rhubarb Leather
4 cups rhubarb, chopped
1/4 cup water
1 Tbsp honey

Simmer rhubarb in the water until soft. Cool and put in food processor to blend. Add honey.

Line a cookie sheet (with edges) or a jelly-roll pan with plastic wrap and spread the puree evenly. Dry the puree in a 150F oven or in a dehydrator. Drying time can be 6-8 hours. Roll the leather up and cut into strips.