Best Rhubarb Victoria Sauce Recipes

VICTORIA SAUCE

Victoria Sauce image

Yield: 4 x half-litre (US pint) jars

Provided by Healthy Canning

Time 1h20m

Number Of Ingredients 10

Ingredients

1 kg rhubarb ((chopped. 2 quarts / 8 cups when sliced into 1/4 inch pieces. About 12 stalks))
250 g raisins ((coarsely chopped. 1 1/2 cups after chopping. 8 oz))
100 g onion ((medium-coarse chopped. 1/2 cup. 3 oz))
450 g brown sugar ((3 1/2 cups loose packed / 1 lb))
125 ml white vinegar ((5% acidity or higher. 1/2 cup / 4 oz))
1 teaspoon allspice ((ground))
1 teaspoon cinnamon ((ground))
1 teaspoon ginger ((ground))
1 teaspoon pickling salt
3 tablespoons lemon juice ((fresh or bottled - for flavour only. Optional))

Steps:

Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
Optional: purée to smooth in blender, put back in pot, reheat thoroughly.
Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size of jar for 15 minutes; increase time as needed for your altitude.
Best after at least a few weeks of jar time.

Nutrition Facts : ServingSize 2 g, Calories 41 kcal, Carbohydrate 10.5 g, Protein 0.3 g, Fat 0.1 g, Sodium 38 mg, Fiber 0.5 g, Sugar 9 g

EASY RHUBARB SAUCE

Easy Rhubarb Sauce image

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 6

Ingredients

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

Steps:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.