Comments on: Rhubarb Recipe : a simple rhubarb sauce

By: Ken

Ken — Tue, 24 May 2011 12:42:51 +0000

Cut rhubarb into half inch pieces. Put in plastic container and freeze. Do NOT add water. Let it freezer-burn for 6 months to a year.

Thaw, and squeeze out the remaining juice in cheese cloth.

Add sugar.

You now have a very, very simple syrup. There is no cooking required.

By: kelly

kelly — Fri, 17 Sep 2010 16:10:43 +0000

Can that recipe be frozen to be used in the winter?

By: robertr

robertr — Wed, 21 Apr 2010 20:11:39 +0000

could have used less dog and more plant info. loved that you posted this. I will make it now. My grandmother has a recipe more rhubarb and sugar with water basic and simple but i wanted to try something different. Thanks very much. posts like these make the web a useful place.

By: Elizabeth

Elizabeth — Thu, 08 Oct 2009 00:19:00 +0000

Hi Eric,

Rhubarb is for so much more than pies and crisps. It goes well with meat, fish, poultry, over ice-cream or

a plain cake. This recipe is nice mixed in with hot oatmeal, which can otherwise be a little bit blah.

Rhubarb-Apple Compote

2 1/2 cups chopped rhubarb

2 apples peeled, cored and chopped

1/3 cup white sugar

1/2 cup water

Simmer all ingredients on low heat until rhubarb is soft.

You can puree in a processor if you like it extra smooth!

Makes approximately 3 cups.

Refrigerate.