My mom used to make rhubarb sauce from rhubarb that my dad grew in our garden. I was the pickiest eater, like ever, and I loved this sauce. I loved it more than almost anything she made, and the rhubarb season was short-lived each year. Too short, for my taste.
And then I grew up and moved from my parents’ house. And I did NOT inherit my dad’s green thumb, and I do NOT live in a place where rhubarb thrives. So I can’t grow my own. Like, even if I could, I couldn’t. YKWIM?
Well, now we live in a world where rhubarb is available from the freezer section at your local grocer. Do you know what this means???? Now we can make (and, more importantly, eat) rhubarb sauce whenever we want. Sometimes I get nostalgic for the old days, but sometimes I really, really like living in the twenty teens.
With Mom’s permission, I adapted her recipe to fit within the 90/10 Nutrition guidelines. I also added Instant Pot® directions.
Also, check out the roasted apple sauce on this recipe.
- 3 apple any variety, but the sweeter the better
- 24 oz frozen rhubarb
- 1 Tbsp honey
- Peel, core, and dice apples. Add to a saucepan with the rhubarb. Cover with water. Bring to a boil. Reduce heat and let simmer 20 minutes or until rhubarb is soft. Drain.
- Combine rhubarb mixture with honey. Add cooking liquid until desired consistency is reached (note: if you like the consistency without adding the cooking liquid, you don't have to add any.)
- Peel, core, and dice apples. Add to instant pot with the rhubarb. Add 1/2 cup water. Lock lid, set valve to sealing. Program for manual-high and 8 minutes. Allow for Natural Pressure Release (NPR). Stir in honey.