Rhubarb Sauce (Stewed Rhubarb / Rhubarb Compote)

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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.

Prep Time20

Cook Time5

Canning Time15

Total Time4 40

Course: Sauce

Cuisine: American

Keyword: Rhubarb canning recipes

Servings: servings, makes 4 pint jars

Equipment

Water Bath Canner
Pint or quart canning jars
Canning lids and bands
Jar lifter
Bubble remover
Large stainless steel or enameled pot
Large glass or stainless steel bowl

Ingredients

4 pounds rhubarb stalks young and tender,
2 cups sugar or to taste, see notes
1 medium lemon juiced, optional

Instructions

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

Notes

This is a tested canning recipe from Ball Canning Back to Basics.

Lemon juice is optional in this recipe, and is added for flavor, not preservation. Feel free to use fresh or bottled. The juice of one lemon is about 2-3 Tbsp, and can be adjusted to your taste.

Rhubarb Amounts

This batch uses 4 pounds of fresh rhubarb, which usually comes out to around 12 to 16 cups once it’s sliced. By the time the fruit has macerated and simmered down, you’ll end up with about 4 pints, or 2 quarts, of finished sauce.

Keep in mind that the final amount can vary a bit depending on how much juice your rhubarb releases and how much sugar you use, since extra sugar pulls out more liquid during the resting time. If you have a little leftover that’s not enough to fill a full jar, just pop it into the fridge and use that portion first.

Sugar Flexibility

The amount of sugar is flexible based on your taste. The original recipe calls for 1/2 to 1 cup of sugar per quart of sliced rhubarb. Two cups of sugar to 4 pounds of rhubarb is a good middle ground that produces a pleasantly tart sauce. You can use more sugar (up to 1 cup per pound) for a sweeter sauce, or skip the sugar entirely for a very tart preserve that works well in savory applications.

Macerating Time

The 4-hour macerating time is important. This step draws out the natural juices from the rhubarb, creating the liquid base for your sauce without adding water. Don't skip this step or rush it.

Storage Without Canning

If you prefer not to can, rhubarb sauce will keep in the refrigerator for a few weeks or in the freezer for up to 6 months.

Altitude Adjustments

Canning times are the same for both pints and quarts, as well as smaller jars such as half pints and quarter pints. Do not can in jars larger than quart.

0 to 1,000 feet: 15 minutes
1,001 to 6,000 feet: 20 minutes
Above 6,000 feet: 25 minutes

Nutrition