Recipe courtesy of
Freshly grown rhubarb starts showing up at farmers markets this time of year and like the robins in April it is a sure sign spring is here. Rhubarb has a wonderfully tart flavor that makes it perfect for paring with a sweeter fruit like strawberries or apples. Personally I like it with apples. It cooks quickly and adds such a distinctive flavor you cannot mistake it in a dish.
If you like it a little sweeter, I tend to enjoy the tartness explosion, then just add a little more sugar. That will tame it down some. And this recipe only makes about 2 cups or so of sauce so if you want more just double it up and cook it a few minutes longer and you should be fine. You can also mash it either partially or completely if you like it to be a bit smoother or thicker. Personally I like to leave some texture to the dish so I just let it cook down naturally.
But however you like it, give this a try as a starter and then tell us how you change it to make it yours. Enjoy!
  • 3-4 apples, peeled and cut into 3/4" dice
  • 3 stalks rhubarb, cut into 3/4" pieces
  • 2 T lemon juice
  • 1/4 c orange juice
  • 1 T brown sugar
  • 1/2 t cinnamon
1.  Peel and chop the apples and toss them with the lemon juice to keep them from browning.
2.  Peel the rhubarb by taking a paring knife and between your thumb and the knife grab the edge of the outer "skin" and pull it down to allow the skin to peel away. This is not a necessary step but I prefer it done this way because sometimes the outer peel can be a little stringy. Once peeled (or not) chop the rhubarb.
3.  Add the apples, orange juice, sugar and cinnamon to a sauce pan.
4.  Turn the heat on medium and bring it to a light boil.
5.  Turn the heat to medium low and cook, stirring often, until the apples are softened, about 9-10 minutes.
6.  Add the rhubarb and continue cooking for another 5 minutes or so until the rhubarb has softened and the sauce has thickened to the desired consistency.
7.  Set it aside and let it cool a little bit.
This can be served warm, at room temperature or cold out of the refrigerator and is great topped with a bit of heavy cream or your favorite ice cream. It can also be served as an accompaniment to any pork dish so give that a try. Enjoy!