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Publisher Photo
When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.
MAKES:
56 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour + chilling
MAKES:
56 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour + chilling

Ingredients

  • 8 cups chopped fresh or frozen rhubarb
  • 4 cups chopped onion
  • 2 cups white vinegar
  • 2-1/3 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers. Yield: about 7 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Steak Sauce in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 47mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

  • 8 cups chopped fresh or frozen rhubarb
  • 4 cups chopped onion
  • 2 cups white vinegar
  • 2-1/3 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers. Yield: about 7 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Steak Sauce in Bountiful Harvest Cookbook 1994, p93

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