Sweet and Tangy Rhubarb Raspberry Sauce



Sweet and Tangy Rhubarb Raspberry Sauce

It is Rhubarb season! After last year’s Rhubarb Banana Bread I thought what else would I create with Rhubarb?  So I always make Jon and I Raspberry sauce to pour over ice cream so why not add Rhubarb to it.  A little sweet and a little tangy sauce is perfect for ice cream.

My parents have Rhubarb plants so I went out there today for Mother’s day. I came home with 10 stalks of Rhubarb which I cleaned up and chopped them into pieces to put in the food processor.


Pulse them until they are chopped into a sauce consistency. I know it does not look appetizing but trust me the end result will knock your socks off.


Take this sauce put into a stock pan and turn on high until boiling once boiling turn to medium heat.  Add the juice of ½ of a lemon and keeping cooking until soften. Once the Rhubarb had cooked for about 5 minutes add 3 containers of raspberries which is about 18 ounces. Cook this down until it is slightly chunky then add ¾ cups of sugar.  I continued to cook it until it thickened. Now I like my sauce with the slight chunks in it but if you wanted a smoother sauce you could strain the sauce to get the raspberry seeds out or you could use an immersable blender to create a smoother sauce.


Now we use this sauce on ice cream. But I am going to try to come up with other uses so stay tuned and I will share as soon as my creative side kicks in.



Sweet and Tangy Rhubarb Raspberry Sauce

10 stalks of Rhubarb

18 ounces of Raspberries

¾ cup of sugar

Juice of ½ of lemon


Categories: Desserts

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