Easy Rhubarb Recipe Rhubarb Blueberry Sauce Food

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"BLUEBARB" BLUEBERRY RHUBARB CRISP



I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

EASY RHUBARB RECIPE - RHUBARB BLUEBERRY SAUCE



Easy Rhubarb Recipe - Rhubarb Blueberry Sauce image

This easy rhubarb sauce is just one of the ways I enjoy our rhubarb. If you're looking for a blueberry rhubarb sauce compote you will love this.

Provided by Ellen Christian

Categories     recipe

Time 40m

Number Of Ingredients 4

3 cups of chopped rhubarb
1/2 cup granulated white sugar
1/2 cup water
1/2 to 1 cup of blueberries

Steps:

  • In a large sauce pan, add the chopped rhubarb, granulated and the water and bring to a boil.
  • Simmer for 10 to 15 minutes until the rhubarb softens and gets tender. Stir occasionally.
  • Add the blueberries and continue to cook until they are soft and it looks like a sauce.
  • Serve warm or cold over vanilla ice cream. You can also freeze it to enjoy during the rest of the year.

Nutrition Facts : Calories 183 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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

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.

BLUEBERRY/RHUBARB BREAKFAST SAUCE



Blueberry/Rhubarb Breakfast Sauce image

My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling-it's tasty, too! -Rita Wagenmann, Grangeville, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 7 cups.

Number Of Ingredients 4

6 cups finely chopped rhubarb
4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin

Steps:

  • Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids., Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

FRESH BLUEBERRY RHUBARB JAM



Fresh Blueberry Rhubarb Jam image

Provided by Ina Garten

Categories     condiment

Time 1h45m

Yield 4 cups

Number Of Ingredients 6

2 1/2 cups sugar
3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)

Steps:

  • Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

RASPBERRY RHUBARB SAUCE



Raspberry Rhubarb Sauce image

This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.

Provided by CountryLady

Categories     Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 6

2 1/2 cups sliced rhubarb (fresh or frozen)
3/4 cup water
1/2 cup sugar
1 lemon, juice and zest of
1/4 teaspoon cinnamon
2 cups raspberries (fresh or previously frozen, unsweetened)

Steps:

  • Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
  • Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
  • Remove from heat, stir in remaining ingredients& let cool.

Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2

EASY RHUBARB COBBLER



Easy Rhubarb Cobbler image

This is an easy cobbler to put together and one I have been making for years, I find that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1/2 cup half-and-half cream or 1/2 cup full-fat milk

Steps:

  • Set oven to 375 degrees F.
  • Grease a 9-inch baking dish.
  • Mix the rhubarb and 1 cup sugar, and place in the baking dish.
  • To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
  • Cut in the cold butter to make a crumbly mixture.
  • In a small bowl, whisk/combine the egg and half and half cream.
  • Add to the dry ingredients; stir with a fork to create a stiff batter.
  • Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
  • Bake for 35-40 minutes.
  • Serve warm topped with ice cream.
  • Delicious!

Nutrition Facts : Calories 595.5, Fat 20.6, SaturatedFat 12.4, Cholesterol 98.3, Sodium 589.6, Carbohydrate 97.7, Fiber 3.5, Sugar 61, Protein 7.9

EASY RHUBARB SAUCE



Easy Rhubarb Sauce image

This one is a bit different than others posted, as it also uses vanilla pudding mix. If you are using frozen rhubarb, make sure to thaw and drain it first.

Provided by knitaholic

Categories     Sauces

Time 17m

Yield 6-9 serving(s)

Number Of Ingredients 4

3 cups rhubarb (fresh or frozen)
1 cup water
1/2 cup sugar
1 (3 ounce) package vanilla pudding mix (not instant)

Steps:

  • In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally.
  • Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally.
  • Serve over ice cream if desired.

Nutrition Facts : Calories 131.4, Fat 0.2, SaturatedFat 0.1, Sodium 110.9, Carbohydrate 32.8, Fiber 1.2, Sugar 28.7, Protein 0.6

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
  • Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
  • Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

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