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Rhubarb Sauce

It is springtime and that always spells fresh rhubarb.  I recall having rhubarb sauce at Knott's Berry Farm many decades ago, served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served with chicken or pork or as a sundae topping for dessert.


Ingredients:
  • 1.5 pounds rhubarb ~ about 5 cups chopped
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons cherry flavored gelatin.
Method:
  1. Cut rhubarb into 1/2 inch pieces
  2. Place in saucepan, together with sugar and water.
  3. Bring to a boil.
  4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
  5. Remove from heat and stir in cherry flavored gelatin.
  6. Serve warm or cold.

from the kitchen of
recipe file

20 comments:

  1. GidgetApril 18, 2012 at 8:45 AM

    Sounds delishious and perfect timing!

    ReplyDelete
  2. shirley reimer bertheletteApril 18, 2012 at 8:55 AM

    Hi Judy I was just wondering if I could use frozen rhubarb, instead, since we aren't as lucky as you to have fresh :( !!! also wanted to say your cabbage borsct is the BEST YET!!! MAKE it the most ,we all loved it.. I didn't think that sauce would go with chicken, oh well,,who knew !! it does look yummy :)

    ReplyDelete
  3. shirley reimer bertheletteApril 18, 2012 at 8:58 AM

    OH Judy it's me again,, saw the coleslaw,there,, what kind is it.. looks mighty delish...:):)<3

    ReplyDelete
    Replies
    1. Judy April 18, 2012 at 10:36 AM

      The coleslaw is the one featured in our cookbook (page 59)...Anneliese's recipe. It has become our favorite coleslaw dressing!

      Delete
    2. shirley reimer bertheletteApril 18, 2012 at 12:06 PM

      Hey that's the same one I use too!!! it is good isn't it! and thanks :)

      Delete
  4. AnonymousApril 18, 2012 at 9:13 AM

    Growing up in Michigan, we always had rhubarb sauce...my mother called it "Spring Tonic". She used strawberry jello. I loved the flavor, but not the consistency. We were served large bowls As an adult, I have made it and added a little cornstarch to thicken it up a bit and enjoy it much more.

    ReplyDelete
  5. jbugApril 18, 2012 at 9:52 AM

    we sold our farmhouse this past winter and i didnt get to dig up mine :( to bring over to our new place. Hope the new family enjoys rhubarb as much as I need... so enjoy new owners .

    ReplyDelete
  6. LisaFApril 18, 2012 at 3:01 PM

    I make a similar sauce and my family loves it with their kielke or varnike along with their schmauntfat

    ReplyDelete
  7. Janice HaneyApril 18, 2012 at 3:33 PM

    That looks so very pretty over the ice cream. I have recently started my own recipe blog. Can you offer any advice on etiquette, especially when using recipes from cookbooks or friends?

    ReplyDelete
    Replies
    1. Judy April 18, 2012 at 6:58 PM

      Janice...wishing you all the best with your new recipe blog. My understanding is that a recipe should always be changed up a little to make it your own. If it came from a friend originally, it's nice to give the friend credit.

      Delete
  8. GardeningbrenApril 18, 2012 at 5:05 PM

    Cherry flavored gelatin! Well thanks for that tip...I can taste it! Such a big thank you.

    ReplyDelete
  9. RosellaApril 18, 2012 at 6:37 PM

    You had me at Rhubarb - go figure! We are in the midst of planning our 4th annual Rhubarb and Rhummage Event at our church which is a major community event on June 2nd - I have rhubarb on my mind except I forgot to take my weekly picture #6 of my rhubarb to post today - will have to do it tomorrow. I love RHUBARB and your sauce looks so delicious!!!

    ReplyDelete
  10. AnonymousApril 20, 2012 at 1:46 PM

    I put strawberries into the mixture and cook it a little, yummmmmmeee...Also I make pies with it strawberry rhubarb custard, I put the sugar in and some strawberry gelitan too, eggs, it comes out terrific...we have a plant given to me from a grandparent of a friend it is over 60 years old, it comes back each and every year..We use it in everything..yummeee..happy springtime!!!!!!!

    ReplyDelete
  11. JenniferApril 24, 2012 at 11:16 AM

    I like the rhubarb sauce recipe but something else really caught my eye in the photo--the fried chicken! Is the recipe for the chicken on the blog or in your cookbook?

    ReplyDelete
  12. Frau CabApril 25, 2012 at 12:59 AM

    This comment has been removed by the author.

    ReplyDelete
  13. AnonymousJune 6, 2012 at 5:39 PM

    I hope you find this Judy. I'm sorry I must have missed this recipe, probably owing to our Rhubarb just now coming into season. I am going to make the sauce and probably use it for oh just about *everything* -- ice cream, yogurt, toast, scones, oatmeal -- but please PLEASE give us a reasonable fascimile recipe for that chicken next to it?

    Sharon

    ReplyDelete
    Replies
    1. Judy June 6, 2012 at 6:11 PM

      I dip chicken pieces in beaten egg (or buttermilk) and then roll them in a mixture of 1 cup Panko bread crumbs, 1/2 cup freshly grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp cayenne pepper (or less if you don't like zippy), and 1 tsp salt. This would be enough to coat 4 large chicken breasts, or 6-8 smaller pieces of chicken. Bake on lined baking sheet at 375°F for 35-40 minutes. (It works well to put all the dry ingredients in a Ziploc bag and then drop pieces in to coat.) Enjoy!

      Delete
    2. AnonymousJune 6, 2012 at 6:20 PM

      Thanks Judy. Enjoy? Probably an understatement. :)

      Sharon

      Delete
  14. JanJune 14, 2013 at 3:00 PM

    Could you make and freeze it? I am having an ice cream sundae party at the end of July and would like to make some of my own toppings. Thanks.

    ReplyDelete
    Replies
    1. Judy June 14, 2013 at 3:18 PM

      I have never tried freezing it...but I don't see why not!

      Delete

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