My neighbor has a giant rhubarb patch from which she lets me forage freely. I don't take much because rhubarb tends to need tons of sugar to be palatable to me, but still I do take some for jam making every year. I wanted to try something a little different and this Spicy Rhubarb Sauce was born. It's not quite as thick as a fruit butter would be but pretty close and is mighty tasty used in a homemade barbeque sauce, stirred into oatmeal, or in a jam tart.
Spicy Rhubarb Sauce
Ingredients
- 8 Cups Chopped Rhubarb
- 6 Cups Sugar
- ½ Cup Water
- ¼ Cup Lemon Juice
- ¼ Cup Orange Juice
- 2 Tablespoons Orange Zest
- ½ teaspoon Ground Nutmeg
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Cloves
Instructions
- Combine all the ingredients in a Slow Cooker. Cook on high with the lid off for four hours.
- Puree the mixture and continue to cook until desired thickness is reached. Remember to leave the lid off so that the liquid can evaporate.
- Pour the sauce into hot jars leaving 1/2" headspace. Process in a boiling water bath for 20 minutes (I'm at just about 4,000 feet so adjust for your elevation).
Simply Authentic says
June 2, 2011 at 11:34 pmDefinitely might be trying this Kathie—we’ve got THREE massive rhubarb plants in our new yard! So far we’ve mainly been making rhubarb crisps–delish ;) Would you put this sauce on pancakes maybe or biscuits? What all have you used it with?
jainey says
May 8, 2012 at 5:28 amJust harvested the first rhubarb of the season. Just stewed it on the stove top, but there is so much more coming, that I’m pleased to have some other options. Thanks Kathie :)
P. Manders says
May 24, 2012 at 4:28 pmCurious minds want to know how to use this delish-sauce! I made the recipe….cut the sugar by 1 1/2 c. and was careful not to get any white from the peel when I zest-ed the orange (didn’t want bitter). It is so thick and yummy. But I really need some ideas on how to use it. Love to hear everyone’s thoughts!
Melody says
June 3, 2012 at 10:29 amCan anyone tell me approximately how many pounds of rhubard is 8 cups? Thanks for the recipe……I absolutely love rhubard and make alot of things with it.
JoybileeFarm says
May 13, 2014 at 9:02 amThis sounds like a really great recipe to try with my overwhelming glut of rhubarb. It sounds like it would be delish on lamb kebabs. I never thought of adding orange to rhubarb. — Chris
Kathie says
May 14, 2014 at 9:12 amI’m sure I read about the orange / rhubarb combination somewhere else and it is mighty yummy!
Karen says
May 13, 2014 at 9:10 amI LOVE rhubarb! I will try this Thanks for posting!
Christine @ Once Upon a Time in a Bed of Wildflowers says
May 13, 2014 at 11:03 amThis definitely sounds like something to try! I like rhubarb, and I think I would like *this* over ice cream! ;)
Kathie says
May 14, 2014 at 9:12 amOver ice cream or poundcake (or both for that matter) would be incredible!
Lindsey says
June 7, 2014 at 4:01 amGreat rhubarb recipe also! Fantastic spin on traditional rhubarb sauce!