Rhubarb Sauce (Stewed Rhubarb / Rhubarb Compote)

Rhubarb sauce is an incredibly easy preserve that captures everything you love about fresh rhubarb. Macerate with sugar to draw out the juices, bring to a quick boil, and pack into jars for a tangy, lightly sweetened sauce that's perfect over ice cream, stirred into oatmeal, or spooned over yogurt year round.

👥 32 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 20 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●pot

📝 Preparation Steps

Prepare the Rhubarb

Rinse the rhubarb under cold running water. Trim and discard any leafy tops (rhubarb leaves are toxic and should never be eaten). Cut the stalks into 1-inch slices and place them in a large glass or stainless steel bowl.

Macerate with Sugar

sugar (or to taste, see notes)2 cups

Add your desired amount of sugar to the rhubarb and stir well to coat. If using lemon juice, add it now. Cover the bowl and let it stand in a cool place for about ⏱️ 4 hours, stirring occasionally. The sugar will draw out the natural juices, creating a pool of bright pink liquid at the bottom of the bowl.

sugar (or to taste, see notes)2 cupsmedium lemon (juiced, optional)1

Prepare for Canning

If canning, prepare your water bath canner and jars before cooking the rhubarb. The canner should be heated and ready to go.

Cook the Rhubarb

Transfer the rhubarb and all its accumulated juices to a large stainless steel or enameled pot. Bring the mixture slowly to a boil over medium heat, stirring gently to prevent sticking. Once boiling, cook for just ⏱️ 30 seconds. The rhubarb should be soft but still hold some shape.

Fill Jars

Pack the hot rhubarb and its juice into prepared jars, leaving 1/2 inch headspace. Remove air bubbles by running a bubble remover or chopstick around the inside of the jar. Check headspace again and add more rhubarb or juice if needed. Wipe the rims clean, apply lids and bands, and tighten to fingertip tight.

Process Jars

Lower the filled jars into the preheated water bath canner. Process for ⏱️ 15 minutes for either pint or quart jars, adjusting for altitude as noted below.

Cool and Store

After processing, turn off the heat, remove the canner lid, and let the jars stand in the water for ⏱️ 5 minutes. Remove the jars and let them cool undisturbed for 12 to ⏱️ 24 hours. Check seals before storing. Properly sealed jars keep at room temperature for 12 to 18 months.

Nutrition Facts

calories

61 kcal

fat Content

0.2 g

serving Size

1 serving

fiber Content

1 g

sugar Content

13 g

sodium Content

2 mg

protein Content

1 g

carbohydrate Content

15 g

saturated Fat Content

0.03 g

unsaturated Fat Content

0.12 g

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