Rhubarb Sauce is a traditional Canadian recipe for a classic sauce of cooked rhubarb pulp mixed with maple syrup. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Rhubarb Sauce.
Place the rhubarb in a pan, cover with water then bring to a simmer, cover and cook for about 30 minutes, or until the rhubarb is just mushy. Strain through a colander (reserve the liquid to make rhubarb juice) then turn the pulp into a bowl, mix in maple syrup to taste (about 150ml).
Stir well to combine then spoon the mixture into cleaned an sterilized jars. Secure lids on the jars, place in a boiling water bath and process for 20 minutes. The resultant rhubarb sauce will keep for several months and makes an excellent, slightly tart, alternative to applesauce.
