At our grandma’s farm, she always had an abundance of raspberries and rhubarb during the summer. After a long day of working outside, we’d all enjoy a bowl of vanilla ice cream with her sweetened raspberries on top. Oh, the memories!
I am much older and excited to share with you how I have married my love of rhubarb and raspberries into a delicious and tangy dessert sauce.
We primarily enjoy this sauce over vanilla ice cream, but we have also used this sauce on slices of pound cake, plain cheesecake, pancakes (with whipped cream), shortcakes (in place of strawberries), or just a spoonful by itself.
You’ll notice that the recipe has two different quantities. The smaller quantity is for one recipe that will produce less than 2 cups of rhubarb raspberry sauce and is perfect for cooking and storing in the refrigerator for up to 2 weeks. The quantity in the parenthesis is the quantity if you wish to can your sauce (which will yield around 9-half-pint jars of sauce).
Be mindful that the quantities of this recipe can easily be adjusted up/down to fit your needs.
You may use fresh or frozen berries and rhubarb, and you may add more sugar to your sauce if desired, or your fruit is more tart.
Below are the basic instructions to water bath can this sauce so you can enjoy these summer flavors throughout the winter.
- Pour the cooked and heated sauce in sterilized canning jars, leaving 1/2 inch of headspace, wipe the rim, and seal with a lid.
- Place filled jars in a water bath canner, being sure to cover jars with at least 1 inch of water.
- Bring water to a boil.
- Water bath process for 5 minutes.
- Remove from canner and let cool completely before storing and checking lid for seal.
If you’re here for the rhubarb raspberry sauce, here you go…