Rhubarb Sauce - only two ingredients! Recipe - Rachel Cooks® (2024)

FAQs

What is rhubarb sauce made of? ›

"You want to peel off the first layer, and then you want to simmer it with some brown sugar and ginger," he explains. "Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything."

Yes, rhubarb sauce freezes well. Store it in a freezer safe airtight container for up to 6 months.

You can use all purpose flour and it works perfectly fine. If a recipe calls for 1 tbsp cornstarch, you can substitute it with 2 tbsp of flour. You can mix the flour with sugar first, and then add the liquids.

Rhubarb is a rich source of nutrients providing 45% of the Daily Value for Vitamin K in a serving size of 1 cup. In addition, rhubarb provides phytochemicals to help our body prevent chronic diseases.

Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.

In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.

Depending on your location, rhubarb is typically available from early spring (the end of March or early April) to late spring or early summer (around May or June). Since fresh rhubarb is almost always available in April, it's a common choice for Passover and Easter desserts, as well as other spring celebrations.

Eating foods rich in oxalic acid can leave a sticky coating on your teeth which can make them feel fuzzy or furry. Foods with high oxalic acid content include leafy greens such as kale or spinach, as well as beetroot, sweet potato and rhubarb.

Rhubarb leaves are toxic and humans should never ingest them. The stems are safe to eat.

Does rhubarb get mushy after freezing? ›

Frozen rhubarb works best in cooked dishes and baked goods. It should not be used in raw preparations (which is rare for rhubarb anyway), since it may get soggy while defrosting. Here are some recipes to make using frozen rhubarb: Rhubarb Sauce for Ice Cream.

You can also toss sliced rhubarb with granulated sugar, which helps prevent freezer burn by minimizing the rhubarb's exposure to air.

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts, so it's best used in dishes where you don't need neat sticks of it.

What Does Rhubarb Taste Like? Raw rhubarb is quite sour, just as mouth-puckering as lemon. Eating raw rhubarb stalks is completely safe and we recommend trying a little slice the next time you're cooking with it just to experience its purest flavor.

Rhubarb has an extremely tart flavor that many find unpleasant. It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste.

What does rhubarb taste like? The edible part of this vegetable is its vibrant reddish stalk, which has a sour taste similar to that of a lemon. It is the most sour-tasting vegetable out there. As a result, it is typically cooked with a lot of sugar making it pleasantly tart with a hint of vegetal celery flavor.

Tasting Notes. The taste and aroma of rhubarb root are that of earthy and often-smoky mustard. (The first time I smelled it was from a giant sack of rhubarb at the processing plant that makes the botanical ingredients for Zucca, and I instantly fell in love with it.)