Rhubarb Sauce

Rhubarb Sauce

  • Servings: Makes 6 x 250 ml bottles
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My sister, Jan, found a recipe for Rhubarb Sauce in an English gardening magazine and sent me a photo – I changed it somewhat and this is the end result. It is slightly tart and a little tangy, and pairs beautifully with pork and is a wonderful addition to a sauce for steak.


  • 600 g Rhubarb (preferably red) washed, trimmed and cut into 2cm pieces
  • 400 g Golden Delicious apples, peeled, cored and chopped
  • 600 g Purple onions, peeled and chopped
  • 2.5 litres Cider vinegar, (approx)
  • 300 g white sugar (appros)
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp pickling spice
  • 2 cloves
  • 1 dried red chilli
  • 2 cardamon pods
  • a few chards of cinnamon bark
  • 1 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper


  1. Place the pickling spice, cloves, chilli, cardamon pods and cinnamon bark into a small piece of muslin and tie with a piece of cooking twine to form a small bag.
  2. Add the rhubarb, apples, ginger, onion and 250 ml of the cider vinegar, together with the spice bag to a large pan. Bring to the boil and then reduce to a simmer and cook, covered, until the fruit is soft – approximately 20 minutes.
  3. Remove the pan from the heat and discard the spice bag. Allow to cool slightly before pureeing the mixture in a food processor until smooth.
  4. Measure the puree and add to a clean pan and for each 600g of puree add 100g of sugar and 300 ml of cider vinegar. Finally add the ground spices and salt and stir to combine.
  5. Bring the mixture to a boil and then cook over medium /low heat, stirring constantly, until the mixture is thick and of pouring consistency.
  6. Pour into warm sterilised bottles and seal and lable.


  • You can purchase pickling spice from the spice section at the supermarket, or prepare your own.

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