Easy Old Fashioned Honey Rhubarb Sauce
This quick and simple Rhubarb Sauce is honey sweetened and can even be canned. Use it to top your favorite breakfasts or desserts, or even as a sweet and tangy meat marinade.
Ingredients
- 2 Quarts Rhubarb (Chopped into 1/2 inch thick slices)
- 2/3 Cup Honey
Instructions
- Chop the rhubarb into 1/2 inch thick slices. Place into a sauce pot.
- Pour the honey over the rhubarb, and stir to coat it well. Let the mixture sit for 30 minutes to draw out the rhubarb juices.
- After 30 minutes, put the pot on the stove and bring the mixture to a boil. Cook until the rhubarb is very tender and starts to dissolve.
- Once the sauce is thickened how you like, you may add more honey if you desire!
- Store in an airtight container in the fridge for a week, or freeze or can it according to the notes written in the blog post.
Notes
To freeze the rhubarb sauce, let the sauce cool and fill your preferred container leaving 1-2 inches of headspace for expansion.
To can the rhubarb sauce, fill 3 pint jars immediately after boiling and leave 1/2 inch headspace each. Remove air bubbles, position lids, and pressure can at 5 lbs pressure for 8 minutes. Refer to blog post for additional instructions and helpful links regarding altitude changes and quart processing time.
