Spiked Rhubarb Sauce Recipes

RHUBARB SPICE CAKE WITH LEMON SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
• In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
• To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
• Serve slices of cake with the warm lemon sauce.

SPICED RHUBARB

Steps:

• In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.

RHUBARB SAUCE

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

SPICED RHUBARB SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.

RHUBARB SAUCE

Steps:

• In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
• Stir in cinnamon. Serve sauce warm or chilled.

RHUBARB SAUCE

Steps:

• To soften the shallots, boil in water for around 5 minutes. Drain once ready. Place the Rhubarb in the large pan with 150ml of the malt vinegar, shallots (drained), cayenne, cloves, salt and black pepper (ground). Bring this slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour. after this hour is up place your jars in boiling water in the large pan and keep at a boil until needed.
• Remove the cloves from the mixture with a fork and throw away. then you can puree the mixture in a food processor. Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to the boil, slowly. Stir regularly to dissolve all the sugar, this is very important. Stir in the Turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until lovely and thick, it may take longer or even less, just keep patient and stay with it. It needs to remain a consistency that is easily poured, bare this in mind.
• Remove from the heat once ready and allow to cool slightly. Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. This is important if it is not going to be used straight away or quickly. Especially if being made for gifts.
• Is great with cold meats or in luxury sandwiches with thick wholemeal bread. My Dad who grows his own rhubarb asked me to make something with his excess, (only so much rhubarb crumble we could eat) My grandma used to make this sauce with me years ago, but i have added the spices and brandy. Before it was too sweet for meats but too vinegary for puddings, however you do not have to use a whole teaspoon of cayenne pepper if you would prefer it to be slightly milder. This can be difficult to make if you are not patient, but is really worth the wait and work. Nothing beats a homemade Sauce.

SPIKED STRAWBERRY SAUCE

Steps:

• Combine sugar& water in a large saucepan; bring to a boil over moderately high heat.
• Continue boiling until the syrup is a very light golden colour& falls off the end of a spoon in a slow stream.
• Hull stawberries& slice thickily.
• Add to syrup& cook over moderate heat, stirring occasionally, until the berries are soft- about 3 minutes.
• Remove from the heat& stir in rum.
• Serve warm, at room temperature or chilled over ice cream, pound cake, pancakes or waffles.