Best 2 Raspberry Rhubarb Sauce Recipes
Raspberries and rhubarb are two fruits that are often paired together in desserts. The tartness of the rhubarb balances out the sweetness of the raspberries, creating a delicious and refreshing flavor combination. Raspberry rhubarb sauce is a versatile sauce that can be used to top pancakes, waffles, ice cream, or yogurt. It can also be used as a filling for pies and tarts. With its bright color and delicious flavor, raspberry rhubarb sauce is sure to be a hit at your next gathering.
Here are our top 2 tried and tested recipes!
RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
- For dough:
- Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
- Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
RASPBERRY RHUBARB SAUCE
Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. , Serve warm or chilled over frozen yogurt. Refrigerate leftovers.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Choose the right rhubarb: Select firm and crisp rhubarb stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
- Use a variety of berries: You can use a combination of raspberries, strawberries, blueberries, or blackberries in this sauce. Fresh or frozen berries can be used.
- Sweeten to taste: The amount of sugar you add to the sauce will depend on the tartness of the rhubarb and berries. Start with a small amount and add more to taste.
- Thicken the sauce: If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce. Bring the sauce to a boil, then reduce heat and simmer for 1-2 minutes, or until thickened.
Conclusion:
Raspberry rhubarb sauce is a delicious and versatile condiment that can be used on a variety of desserts and dishes. It's easy to make and can be customized to your liking. Whether you enjoy it on pancakes, waffles, ice cream, or even meat, this sauce is sure to please. So next time you have a batch of fresh rhubarb, give this recipe a try. You won't be disappointed!
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