Share with us how you customize your recipes to "Make It Mine"
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.
Fresh Rhubarb at the Farm Stand
Fresh Rhubarb at the Farm Stand
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.
Apples Ready for Prep
Apples Ready for Prep
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.
Peeling the Rhubarb
Peeling the Rhubarb
3.  Add the apples, orange juice, sugar and cinnamon to a sauce pan.
Apples, Orange Juice, Sugar and Cinnamon in the Saucepan
Apples, Orange Juice, Sugar and Cinnamon in the Saucepan
4.  Turn the heat on medium and bring it to a light boil.
Apples and Orange Juice Starting to Boil
Apples and Orange Juice Starting to 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.
Add the Rhubarb to the Partially Cooked Apples
Add the Rhubarb to the Partially Cooked Apples
Sauce Cooking
Sauce Cooking
Finished Consistency
Finished 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!
Apple Rhubarb Sauce Served with Heavy Cream
Apple Rhubarb Sauce Served with Heavy Cream
Recipe Yield: Serves 4
Prep Time - Active: 0
Cooking Time: 45
Category: Vegetables, Vegetarian, Vegan, Under 30 Minutes, Sauces, Side Dishes, Desserts
Cooking Techniques: Chopping, Simmering
Cuisine: American
Print this recipe with the Ingredients only.
Print this recipe with the Instructions and Summary.
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
salt pork as a side with my pyrohi
anton kirnyczuk -- 1/30/22
Haha, I love crispy bacon. Nothing worse than limp bacon. But that points out the beauty of food and cooking. Make it how you like it but don't ev...
Bob -- 12/6/21
Bacon should not actually be 'crispy'.
Sambo -- 12/6/21
This is my new favorite squash recipe! I made it last week and have already made a 2nd batch for a dinner with my parents. Lunchovers are just as good...
Anya -- 8/24/21
My grandmother-in-law used rendered salt pork fat to fry her latkes. Indescribably delicious doesn’t even come close.
Deb Brown -- 6/18/21