When the rhubarb gets big enough to harvest, that is always a time to celebrate spring in New England. And we’ve got a great way to celebrate!
Not many people are neutral on the topic of rhubarb; either you love it, or don’t want it in any form. I am in the group of the former, give it to me savory or sweet and I’m happy. My husband on the other hand usually sits firmly in the camp of the latter to the point where he told me when we were first married that if I ever served him rhubarb, he would take it as a sign I wanted him to leave. Well, that was clear.
Let’s give it another try
It was also pretty extreme. However, over the years, I have coaxed him into trying, of his own free will, a recipe here or there, and he even tolerated some. None were on his list of dishes he would ask me to make again,
Until this week.
Yes, until this week. I found some beautiful ruby red stalks of fresh rhubarb at the farmers market and couldn’t wait to get in the kitchen. I decided to start with my mother’s simple technique for a rhubarb sauce that could be served on chicken or pork as well as ice cream or custard. Mom loved rhubarb even more than me. Her favorite way to eat it was raw with a little salt sprinkled on top, and my Aunt Jeanette supplied all mom could ever want from her garden. Although not a fan of eating it that way, I loved her strawberry rhubarb pie, and my grandson has inherited that love. In fact, it is the pie he always requests for Thanksgiving, and even his birthday.
Start with the basic
Mom’s recipe was simple – rhubarb, some sugar (she didn’t measure) a bit of water and a pinch of cinnamon, all boiled together until everything broke down and thickened. It was easy, sweet and tart, usually more tart than sweet, and could be used on savory or dessert recipes.
Anything but strawberries!
Because they appear at the farmstands and markets at the same times, rhubarb is often paired with strawberries, too often I think which is why I wanted to use something different. Since this is a time of year to survey and use what is left in the freezer from last season, I retrieved a bag of local cherries and my new recipe started to take shape. Besides, I had long ago used up all the strawberries I froze.
Amp up the flavor
Mom’s original recipe was good, but more flavor could be added. Rather than a pinch of cinnamon, I stuck in a cinnamon stick as well as a star anise, one of my favorites. I tossed in a vanilla bean pod, scraped first to get the seeds distributed. This really rounded out the flavors nicely. About half-way through the cooking, I thought it needed something else, and my eyes fell on a bottle of red wine we opened for dinner the night before. Why not? It’s red! I started with two tablespoons, tasted, and increased it to a quarter cup. After another ten minutes of simmering, the flavors developed beautifully and I suspected I had a hit.
Amazed at the outcome
I let it cool to almost room temperature, still a tiny bit warm, before serving it for dessert over some local sweet cream ice cream, a real treat since we usually use an oat milk ice cream to cut down on saturated fat, but every now and then… One bite, and I was delighted. It truly was one of the best sauces over ice cream I’ve ever had, a little sweet a little tart, and very mellow in flavor. I’m certainly proud of the outcome and hope even rhubarb haters will give it a try. It really is that good.
8 out of 10 ain’t bad!
Although my husband was skeptical, he gave it a try and polished off the entire serving with glee. I asked him to rate from 1 to 10 with 1 being something he’d never eat again and 10 being the best thing he had ever eaten. He rated it an 8! He said he would LOVE to have it again.
So I will make it again, and I guess as long as I stick to my own recipe, we’ll still be married.
Rhubarb, Cherry, and Red Wine Sauce
- 1 lb. rhubarb, chopped
- ½ lb. frozen cherries, mashed up a bit
- ½ to ¾ cup granulated sugar
- ½ cup water
- 1 vanilla bean pod, split, scraped into pan
- 1 star anise
- 1 cinnamon stick
- Pinch of salt
- ¼ cup red wine
Chop the rhubarb and place in a saucepan along with the cherries, sugar, water, vanilla pod and seeds, anise, cinnamon, and salt. Bring to a boil, reduce heat to a low simmer and let cook for at least a half hour, probably more, or until the rhubarb has broken down and is just lumpy, and everything is thick and cohesive. Add the wine and continue to cook another ten minutes to get the raw alcohol taste out.
Let cool, and place in a pint jar. This will last in the refrigerator for at least a couple of weeks, if it lasts that long, or frozen for a few months.
Top ice cream, other fruit, chicken, pork, or tofu, or use your imagination and add it anywhere a sweet/tart combination would be appreciated.
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Mouthwatering! I definitely belong to the ones who love rhubarb in any form. Just bought some, to use in so many ways, and freeze for off-season.
I also love adding star anise to my rhubarb sauce/compote, so I’m definitely sold on your version with cherries! 🙂
Thank you Ronit! I thought you might be in the love it camp!
I’ll get plenty tucked in the freezer too!
Mmmm!!
Yesssss!
Great idea to combine rhubarb and cherries!
Thanh you Marilyn! It was a nice change from the usual strawberries.
I don’t know why but I’ve never made anything with Rhubarb. This looks delicious over ice cream!
Thank you, Elaine! It was really memorable, even for the husband in a good way!
No question which camp I’m in, this is heaven on a plate! 😋
Thanks Lis! It sure is!
Dorothy, Thank you so much for sharing this fun blog and recipe with us. This sauce looks amazing ! How I wish I could visit your kitchen. 🧑🍳🍓
Carole
You’re not that far away!
P.S. I’m having trouble accessing your site.
I saw some rhubarb today whilst shopping. I do believe I will invest in some and try this recipe, Dorothy. I am also very happy to know that you will remain married… An 8 out of 10 is very good, to say the least.
🍷😎🥧
The Morris dancers were wonderful. What a great tradition!
Thanks my friend! The dancers were the wonderful surprise at the market, and my granddaughter learned her mother, my daughter, belonged to a troupe when she was her age. Somehow, no one in the family ever mentioned that to her!
I’ve never loved straight up rhubarb (does anybody?!) but mixed with other fruits it’s wonderful. Love what you did here.
Thanks Mimi, it was really delicious. The only one I’ve known who likes rhubarb straight up was my mom, she adored it raw sprinkled with salt.
I’ve never had rhubarb Dorothy so I don’t know what camp I’m in, but your sauce certainly sounds delicious and so creative! I’m glad your husband loved it!
Jenna
If you appreciate tart and sour, you will probably like rhubarb. Give it a try! You’re certainly adventurous!
Oh yes, this looks delicious. I’ve never thought to put cherries with rhubarb, but why not‽
I know! The cherries were there and I really loved them with the rhubarb. A new favorite combination.
It’s always feels good when you can surprise the skeptical husband! I know mine would love this!
He was a good sport Jan! And I think it surprised even him!
Thanks for the no strawberries added recipe! My son, and the rest of the family, will really enjoy this.
You’re very welcome! Strawberries and rhubarb have been done to death.
I hope you enjoy it as much as we did.
I am not a fan of rhubarb either but this does sound appealing. I would like it over pork.
Well, all I can say is my husband loved it and he’s a tough one to serve rhubarb to!
Hi, Dorothy – Thank you for this very timely post. I liked rhubarb when I was a young child, but haven’t liked it from my teen years on. Although I have to admit, i have not tried it for years and years. A good friend of mine has rhubard in her garden and has offered me some. It may be time for me to give it another try!
I think it is definitely worth another try!
I miss rhubarb. My mother with made jam or pie, often both! 😍
Good memories Gail!
I picked my rhubarb last week but with my kitchen remodel I froze all of it. Did you use sweet or sour cherries? I need to use up my sour cherries that are also frozen. This looks so good!
You could use either! Mine were sweet cherries definitely on the tart side.
Yes please to all versions of rhubarb. We have some ready to be harvested. This sounds so good! I love the thought of it made with cherries. Glad you are still married!
And the Morris Dancers were quite fun. Happy Spring!
Happy spring to you too Nancy! Enjoy all those ruby stalks!
Great recipe! I tried a similar version but added honey for extra sweetness. I also shared something similar on my recipe site DailyHackZone (https://dailyhackzone.com).”
Yum all around!!!
Rhubarb is something I miss and can’t get here I love it and this sounds delicious, Dorothy 🙂
Thank you Carol! I was pleased with this one for sure.
I can understand why… I am envious 🙂
Next time you go to the UK you will have to tuck some in your suitcase!
I will indeed , Dorothy and Gooseberries if they are in season 🙂
These flavours are incredible! I could drizzle this sauce over every dessert
Thank you! It’s really good on savory as well, but the simple ice cream was out of this world!
What a great idea!
Thanks Kevin, it is definitely a seasonal delight!
I’d give it a 10 just reading about it. 🙂 Looks delicious, and I can imagine the dancers brought a smile.
They always make one stop and smile, don’t they? So cheerful when they are dancing.
😢Your like button doesn’t take. Here we go with the glitches again just as in 2023. What a festive food share!
And you are showing up ads Someone! Are you signed in to WordPress?
But thank you. It is a festive dish indeed!
I love the way you experiment with flavors and use what’s in the house, Dorothy. It’s how I cook. My problem is that years later my kids ask me to make it again and I don’t remember. The cherries, spices, and wine addition sounds decadent.
I’ve been on the look out for fresh rhubarb here in Florida. I rarely see it for some reason. Maybe all those pesky ants with huge teeth down here!
Good luck in your hunter-gathering! And watch out for those ants!
This sounds wonderful! Bruce loves rhubarb and so do I. Today, we drove past our former house and the rhubarb looked so beautiful. They’ve kept my gardens!
What a wonderful thing to discover! One hopes, but usually it’s best not to look at the old houses.
Yes, we were sad when we drove past our former house in Alabama.
That looks amazing! I’ve always had mixed results with rhubarb so let’s see if I can follow your recipe.
I think you will be pleased! It has most unique flavor.
My grandmother had so much rhubarb in her backyard! It grew near the side of the shed and I always loved the tart flavor in her pies and jams. This sauce with the wine and cherries must be a flavor explosion! Sophisticated and rustic all at once. I think we should pair it with my cinnamon ice cream!
Rhubarb is one of my favorite fruits. It pairs so well with sweet fruit like strawberries and cherries. YUM!!! ❤️
Thank you! It always makes for a good balance with the sweet!
Yum! This sauce looks really good with the ice cream! 🙂
It was divine! Such a treat.
Oh yum! For someone that doesn’t like rhubarb to give an 8, it must really be delicious! Good job Dorothy! I love it! And I would love to try it 😋
Thank you! Everyone so far has really enjoyed it.
Oh my gosh, I bring my spoon!
Ah! Thanks, we’ll have plenty waiting for you!
I just love rhubarb as it is or any way at all – but I am always looking for new ways to prepare it – this looks wonderful. My family seem to be in your husband’s camp unfortunately, so I’m always combining it with something else to “sell” it!
I know! It has to be well disguised for him! I’ll take it any way, savory or sweet.
Great recipe! I tried a similar version but added honey for extra sweetness. I also shared something similar on my recipe site DailyHackZone (https://dailyhackzone.com).”
“Great post — I especially liked how you broke down the steps so clearly.
I recently came across DailyHackZone (https://dailyhackzone.com
) — they also share easy, well-explained recipes and food hacks that complement topics like this. Worth checking out if you like cooking tips and creative meal ideas!”
Thank you! There are many folks just learning how to cook, so I try to keep things clear for them.