Here’s round three in the rhubarb recipe series and it just might be my favorite. Rhubarb sauce is so easy to make. I make several batches during the rhubarb season because it freezes well allowing us to have the taste of fresh rhubarb in the middle of winter. Simply cut the stalks into chunks, add them to a large sauce pan, splash with a little bit of orange juice, a dash of ginger and cinnamon, a handful of golden raisins and some brown sugar. Cook until the rhubarb breaks down and sauce thickens. I don’t follow a recipe when I make this sauce, it’s very forgiving but I did jot down some measurements for this blog post. You can increase or decrease any of the ingredients to suite your taste.
Rhubarb Sauce with Golden Raisins, Ginger and Cinnamon
6 cups chopped rhubarb
1/2 cup orange juice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup golden raisins
1/3 cup-1/2 cup packed brown sugar (adjust the amount of sugar to taste)
Add all of the ingredients to a large saucepan. Cook on medium heat until rhubarb breaks down and sauce thickens, stirring occasionally, about 15 minutes. Store sauce in the refrigerator. Serve as a dessert over ice cream, angel food cake, or vanilla yogurt or a sauce for grilled pork tenderloin or grilled chicken. In our house, we eat it right out of the jar.
Note: You will have to adjust the amount of sugar to your taste preference. I like it tart but you might want to add even more sugar than the amount listed in the recipe.