Spiced Rhubarb Sauce Recipes

EASY RHUBARB SAUCE

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 6

Easy Rhubarb Sauce image

Steps:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Pork Tenderloin with Spiced Rhubarb Chutney image

Steps:

For chutney:
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
For pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Ingredients

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

RHUBARB SPICE CAKE WITH LEMON SAUCE

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.

Provided by PRICKLY PEAR

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

Rhubarb Spice Cake with Lemon Sauce image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
Serve slices of cake with the warm lemon sauce.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g

Ingredients

2 tablespoons butter
1 cup white sugar
1 egg
¾ cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups rhubarb, cut into 1/2 inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 ½ cups water
4 tablespoons butter
2 ½ teaspoons grated lemon zest
2 tablespoons lemon juice
¼ teaspoon lemon extract
1 drop yellow food coloring

SPICED RHUBARB

The recipe for Spiced Rhubarb's been in my family for years-it was handed down to me by my mother, who got it many decades ago from her mother. This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast! As for me, I'm a country girl. I was born in the country, and I'm still here.

Provided by Taste of Home

Time 1h10m

Yield about 4 pints.

Number Of Ingredients 6

Spiced Rhubarb image

Steps:

In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

10 cups diced fresh or frozen rhubarb
4-1/2 cups sugar
1 cup cider vinegar
2 teaspoons ground cinnamon
1/2 to 1 teaspoon ground cloves
1/2 to 1 teaspoon ground allspice

RHUBARB SAUCE

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 25m

Yield 6

Number Of Ingredients 4

Rhubarb Sauce image

Steps:

In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g

Ingredients

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

RHUBARB STEAK SAUCE

When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.

Provided by Taste of Home

Time 1h10m

Yield about 7 cups.

Number Of Ingredients 9

Rhubarb Steak Sauce image

Steps:

In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

Ingredients

8 cups chopped fresh or frozen rhubarb
4 cups chopped onion
2 cups white vinegar
2-1/3 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon pepper

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15 RHUBARB RECIPES TO MAKE THIS SPRING - BETTER HOMES …

From bhg.com
Occupation Food Writer
Published Feb 19, 2016
Estimated Reading Time 5 mins

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Rhubarb Pulled Pork. Add tang to savory pulled pork by serving up a double dose in these juicy slow-cooked sandwiches. Cooking rhubarb with a sweet balsamic vinegar mellows some of the tartness and makes a delicious rhubarb pulled pork.
Rhu-Berry Streusel Muffins. If you're in a hurry in the morning or need a quick afternoon snack, these rhubarb muffins are ready to grab and go.
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Rhubarb-Bacon Jam. Put a twist on traditional rhubarb jam recipes by adding bacon to the mix. This savory and sweet rhubarb recipe has plenty of sweet and tart flavors thanks to fresh rhubarb and maple syrup, but bacon adds a tasty savory aspect to each bite.
Tunisian Raisin-Rhubarb Chutney. Give rhubarb a fiery kick with our pork tenderloin with spiced rhubarb chutney. Fresh ancho and cayenne chile peppers combine with rhubarb and red onion for a heat-and-sweet chutney recipe begging for a meaty base.
Rhubarb Agua Fresca. Some of the best rhubarb recipes are refreshingly tart, and this fresh spring drink is no different. Our rhubarb agua fresca is made with rhubarb, sugar, and a squeeze of lemon juice, so each sip hits on both sweet and tart flavors.
Pork Rhubarb Skillet. This quick skillet recipe is what happens when unusual rhubarb recipes turn into your family's favorite recipe. Fresh rhubarb adds just the right amount of tartness, and, like apples, it's a perfect pairing with pork.

Spiced Rhubarb Sauce Recipes

EASY RHUBARB SAUCE

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

The chutney also works well as an accompaniment to chicken, duck or lamb.

RHUBARB SPICE CAKE WITH LEMON SAUCE

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.

SPICED RHUBARB

RHUBARB SAUCE

RHUBARB STEAK SAUCE

When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.

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