Whether you love rhubarb in pies or not, you WILL LOVE this delicious, easy-to-make rhubarb sauce on ice cream, cake, toast, or as a side dish.
What sets this rhubarb sauce apart from others you may have tried, is the addition of cinnamon, chopped candied ginger, and optional lemon juice. I asked my rhubarb resistant friends to just humor me and take a taste. After one tiny taste, they asked for more.
Chopping up rhubarb is as simple as slicing celery. This recipe probably takes less than 10 minutes of hands on time.
So whether you are a rhubarb connoisseur or aficionado, find some rhubarb in your garden or from a friend and fix something new and easy. This recipe can be doubled, tripled, etc, consumed now or canned or frozen for later.
Rhubarb Sauce with Cinnamon and Ginger (double or triple recipe)
4 cups of chopped rhubarb
1/2-1 cup sugar or honey to taste (I used 1 cup sugar)
2 Tbsp chopped candied ginger
1 tsp cinnamon
Fresh squeezed lemon juice to taste – 1 Tbsp or so (optional)
Stir cinnamon into the sugar. Place the sliced/chopped rhubarb into a wide bottom stockpot and stir in the cinnamon/sugar mixture and candied ginger. Allow this mixture to sit 10 or more minutes or overnight to start the juices flowing. To make the food redder, you could add some red food color as the cinnamon will naturally darken the rhubarb.
Slowly bring up the heat and simmer the sauce 10-45 minutes depending on how soft a sauce you want. Rhubarb has a natural pectin content so no additional thickening agent is needed. Adjust the thickness to taste, if necessary, by adding additional water.
Hot bubbling sauce can be spooned into 1/2 pint sterilized jars and topped with two piece lids. As the sauce cools the jars should seal. If you have a sealing failure, just refrigerate or freeze the sauce.
This sauce is easy, inexpensive, and can make a thoughtful hostess gift throughout the summer.