When we were little, we always knew it was summer when Mom made the first batch of this simple, slightly tart and slightly sweet Rhubarb Raspberry Sauce. We would spread it on top of buttered toast, or spoon it over ice cream, pound cake, angel food cake until the last spoonful was gone. My Dad loved to eat a bowl of it all by itself. Wonderful recipe, wonderful memories!
ALL ABOUT RHUBARB...
RHUBARB RASPBERRY SAUCE SERVING IDEAS:
TOP TIPS FOR GROWING RHUBARB:
Growing rhubarb is easy and fun – and I’m always amazed by how many people walking by our house and garden comment on the rhubarb! Having said that, however, there are some tips you should consider if you want to grow rhubarb.
4 cups (about 1-1/2 pounds) rhubarb, cut into 1/2-inch pieces
2 cups fresh raspberries (rinsed and drained)
2 cups sugar
1 cup fresh apple cider
1 tablespoon fresh lemon juice
Large 5 qt. nonreactive sauce pan (stainless steel, nonstick pans, or anodized aluminum or enameled cookware)
HOW I MAKE THIS:
Originally posted June 2012; revised and reposted July 2021.
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