Rhubarb Sauce

Next to asparagus, rhubarb is my favorite springtime vegetable. Growing up I’d eat it straight from my Grandma’s garden. She made THE BEST rhubarb sauce. Would this recipe from Simply in Season compare?

FOR PRINTABLE VERSION CLICK HERE:  Rhubarb Sauce

4 cups rhubarb, diced

1 cup sugar (or 1/2 C honey)

1 Tbs tapioca

1 tsp cinnamon (optional)

1. Combine all ingredients and let set for 10 minutes, until juice forms.

2. Slowly bring to a boil and stir.

3. Serve over ice cream, yogurt, or in place of applesauce.

Servings: 4

The verdict: While very tasty and probably excellent on ice cream – even for those who don’t especially like rhubarb – this doesn’t compare to the sauce my Grandma made. Grandma’s was much less cinnamon-y and more stringy and tart. So next time I’ll omit the tapioca and cut waaaay down on the cinnamon. But then, I like my rhubarb sauce very tart. If you don’t, then you’ll probably want to follow this recipe.

Nutrition Facts

Serving size: 1/4 of a recipe (6.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 229.23

Calories From Fat (1%) 2.11

% Daily Value

Total Fat 0.25g <1%

Saturated Fat 0.07g <1%

Cholesterol 0mg 0%

Sodium 4.97mg <1%

Potassium 355.42mg 10%

Total Carbohydrates 58.16g 19%

Fiber 2.56g 10%

Sugar 51.39g

Protein 1.13g 2%

This post linked to Fight Back Friday and Finer Things Friday

Related posts:Rhubarb Muffins
Wild Mushroom Sauce (plus, how to cook with dried mushrooms)
Whole Wheat Waffles with Blueberry Sauce