Rhubarb Sauce
It’s rhubarb time! My Grandmother had a HUGE rhubarb patch and made sauce, pies, jam etc. My family has continued the tradition of making this easy rhubarb sauce. My Mom added the strawberry jello to the original recipe, if you don’t have jello just add more sugar to taste. I had my niece Abbie helping me make this rhubarb sauce when she was just 4 or 5 years old. Standing on her stool she would stir and I would have her taste to see if it needed more sugar. Well, she stirred and tasted, left to go play and then came back to stir and taste, stir and taste… By dinner I don’t think there was much left. Ha, ha! It is great served warm over biscuits or pancakes, but we typically eat it cold as a side dish. The kids love it. My Mom and I made a double batch for this Sunday when we are celebrating Mother’s Day and my Birthday. With six nieces I don’t think there will be much left over and, of course, the adults all love it too.
Rhubarb Sauce
6 cups sliced fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 small box of strawberry jello regular or sugar free
Slice the rhubarb into 1/2″-1″ slices, no need to be exact. Place rhubarb in a 4 quart pot, add water, cover and bring to a boil. Uncover, lower heat to a simmer, add sugar and stir. At this point the cooking time varies, yesterday one batch was done as soon as I stirred it, the other batch took another 10 minutes of simmering. Cook until tender and soft. Remove from heat and add the strawberry jello; stirring until completely dissolved. Taste for sweetness, add sugar as needed. Serve warm or cold. Can be made ahead of time and refrigerated for up to 5 days.
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I loved Grandma’s rhubarb sauce, but when I was little, she didn’t put in any strawberry jello so it was a greenish color. I remember eating it as a sidedish with Tjec. I think that is a Bohemian spelling of the word, we pronounced it “Th-ay-tch”