PS My Maine SIL served us warm rhubarb sauce on vanilla ice cream with angelfood cake, a lovely combination. Reduce heat to low. And was delighted that once again you have shared a link to my great Aunt Selma’s Rhubarb Sauce recipe that my mother submitted to your magazine about 25 years ago, I think. 133 calories; protein 2g; carbohydrates 32.4g; fat 0.2g; sodium 62.3mg. I’ll be dumping it all back in a pan and cooking it down. Can you freeze small portions of the sauce? Great recipe - I'm able to get the most beautiful, bright pink forced rhubarb and it makes for a really visually appealing sauce. Cover and let cool. Your daily values may be higher or lower depending on your calorie needs. I got diabetes – just reading the recipe. Due to safety concerns with canning, we feel more comfortable sending you to the National Center for Home Food Preservation for guidance on your question about canning the rhubarb sauce. Place chopped berries and rhubarb in large saucepan. 1/3 cup water. Place rhubarb, water, and sugar in a saucepan. You can add some cinnamon and vanilla if you wish. Sometimes I add a strawberry jello mix while it is hot enough to melt the gel. According to the website Rhubarb-Central, one pound of rhubarb yields 3 cups chopped rhubarb, so for this recipe, it looks like 9 cups of chopped rhubarb should do it. I grew up in MA and there was a rhubarb plant in the front yard. Do most people just use it unadorned? Our continued thanks to you, your mom, and your Great Aunt Selma for sharing this simple and delicious recipe with us. We look forward to sharing it with our readers and fans every year! Thank you so much for sharing this wonderful and simple recipe!!! Place your rhubarb chunks into a small sauce pan and heat up with the addition of water and sugar. Let sit overnight. We’re so sorry to hear about your mom’s passing, but we can promise you that the rhubarb sauce recipe she shared with Yankee back in 1998 remains a reader-favorite today. MMM!!!! Today they are only about 6″ high so I’ll have to wait another few weeks to try out this recipe but I think that the sugar amount will be just about right for me. We love it! Tips for making the rhubarb sauce. This setting should only be used on your home or work computer. My rhubarb plants are over 50 years old and very tart. The sauce is fruity and sweet - but not too sweet - and comes together in 20 minutes, with only 5 minutes of hands on time! Looking forward to experimenting with this recipe ! Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Cover and place in the refrigerator. Step 3 Stir cook and reduce the sauce to the desired thickness and consistency. Hi Ken. Make it in MINUTES! My rhubarb is coming from my backyard not the grocery. Thank You !!! At Weight Watchers we learn to use a diet soda (Fresca or Sprite) and rhubarb, very easy and almost no calories. I cut up three cups of rhubarb, place in saucepan and add some honey. Add water, sweetener, lemon juice and salt. Nutrient information is not available for all ingredients. Instructions Checklist. It should be reprinted every rhubarb season. I have served something similar with whipped cream on top, and over vanilla ice cream. I will make it like this from now on! MY SAUCE IS 5 1/2 CUPS RHUBARB(CHOPPED TO 1/2-3/4″ PIECES FOR FAT STALKS) MIXED WITH 1 1/4 CUPS PLUS 1 TBSP SUGAR AND 3 TBSP. I remember so well the time back in the early 1920s spent with my aunt and two cousins in Salem Depot, New Hampshire, every summer. we’ve eaten it with warm and buttery toast! I make it for my family now. I will never use another recipe – this one is a real winner. Add comma separated list of ingredients to exclude from recipe. Pour rhubarb sauce into a bowl. After cooking the rhubarb with 1/4 cup sugar I added 2 small boxes of (sugarfree) strawberry jello. It makes it taste so fresh and yummy. 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