I found a recipe for fresh rhubarb sauce, but it did not have an acidic ingredient for canning purposes. So, I added orange juice and zest. This sauce is absolutely delicious! Use it as a topping for ice cream, oatmeal, toast or as I did, on a chocolate bundt cake!
Ingredients
5 cups of rhubarb, cut into 1 inch pieces
¾ cup of cane sugar (I used organic)
½ cup fresh orange juice
1 tbsp orange zest
1 tsp orange extract
Directions
In a medium pot, add sugar to the rhubarb pieces and toss gently. Add orange juice, zest, extract. Simmer for 15 minutes on low until softened. Let mixture cool and blend mixture in food processor until smooth. Add more fresh orange juice if it’s too thick.
Sauce will thicken after refrigeration. Store in refrigerator for 3 weeks or freezer for 4-6 months. I canned mine for gifts! Makes 2 half pints or 2 cups. I would use half and freeze the other half in a half pint mason jar.
#rhubarb #rhubarbsauce #dessert #dessertsauce
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