Rhubarb Steak Sauce

Fall-time in Alaska has the richest smell – one that is hard to fully describe to someone who has never experienced the amazingly overwhelming combination of a thousand scents…

The ever-present sappy smell of evergreens…

The musky scent of rotting leaves, scattered across the ground in the chill breeze…

Advertisements
Advertisements

But most of all, the rich tang of ripe cranberries wafting through the crisp air.

Of all the mountain smells, ripe cranberry is the scent I miss the most!

I have always loved picking wild berries, so much so that my mom would have an extra task on her “to do” list when I would show up unexpectedly with a bucket of berries before I was old enough to process them myself.

Advertisements
Advertisements

Cranberry meat sauce has been a traditional family recipe since before I was born – and I love it to this day!

We typically would use the sauce when we had fried moose steaks – I mean, how much more Alaskan can it get?!

BUT, living on the prairies is very different than mountain living in many ways.

We lack the wild cranberry plants and I hate buying something I grew up picking, catching or growing (buying salmon is a huge no-no!)

Advertisements
Advertisements
Plate family original cranberry meat sauce recipe
Advertisements
Advertisements

Without cranberries, I realized that rhubarb has a similar amount of tartness and decided to give this recipe a make-over to use my abundance of homegrown rhubarb!

Advertisements
Advertisements
Advertisements
Advertisements

Highbush cranberries have much more water content than lowbush cranberries (did you even know there were other kinds of cranberries than your typical Thanksgiving spread..?) or rhubarb, so I added more water to the mix than the original recipe called for.

I cooked the rhubarb on low heat while I chopped and added onions and fresh celery.

Next came the vinegar, sugar, salt, pepper, and cloves.

But I didn’t have the allspice the recipe called for on hand!

Advertisements
Advertisements

Oh! Guess what? Allspice can be mimicked by mixture of cloves, cinnamon, and nutmeg – so I simply added the cinnamon and nutmeg to get the proper taste.

I love the flavour profile some garlic adds, so I threw in a couple cloves.

And while I was changing the recipe a bit, why not add a few drops of liquid smoke?

I mean, I was substituting rhubarb for cranberries anyway – may as well go all in with my intuitive cooking style!

Advertisements
Advertisements
Advertisements
Advertisements

Once all the ingredients were combined, I brought the mixture to a low simmer and turned it down so it barely bubbled.

Slow and steady wins the race here!

Trust me! If the mixture burns on the bottom, the entire batch will have a dark, burned taste that will ruin the sauce.

Thick sauces are prone to burn easily (even if stirred regularly) if the heat is too high.

Advertisements
Advertisements

PRO TIP #1: The thicker the bottom of the sauce pan is, the less likely the batch is to burn.

Slowly cooking the sauce down to the right thickness also helps the flavours to blend and enhances the end result.

PRO TIP #2: Place the sauce in a crock pot on low heat to allow it to reduce to the desired consistency.

Once it has cooked down to the thickness of applesauce, place the meat sauce in sanitized jars and process with a hot water bath.

This recipe makes about 2 pints.

Advertisements
Advertisements

Rhubarb meat sauce pairs extremely well with wild game, lamb, and other meats with its spiced tartness; it can also be used in wine reduction sauces and baked beans.

Advertisements
Advertisements

Recipe

8 cups rhubarb, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 cup water

1 onion, chopped

1 1/3 cup white vinegar

2 2/3 cups white sugar

2 teaspoons cloves

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons salt

1/2 teaspoon pepper

6 drops liquid smoke

Advertisements
Advertisements

Directions

Combine rhubarb, garlic, celery, onion, and water. Cook until soft.

Add remaining ingredients and bring to a low simmer.

Cook on low heat, making sure not to burn, until mixture has reduced to a consistency similar to apple sauce. (NOTE: this can be done in a crockpot)

Place sauce in sanitized jars and process with water bath.

Serve with wild game, lamb or other meats. Can be used in wine reduction sauces and baked beans as well.

Enjoy!

Advertisements
Advertisements

What recipe brings a “taste of home” to your cooking? Drop a comment below!

Advertisements
Advertisements

Processing…
Success! You're on the list.
Advertisements
Advertisements
Advertisements
Advertisements

Rhubarb Simple Syrup

Summer is the time for cold, tasty drinks – and what better thing to sip on than a fizzy beverage with homemade rhubarb simple syrup?

This recipe is a yummy way to use the abundant amounts of rhubarb coming out of the garden this time of year – and has a zero-waste sister recipe to use the leftover rhubarb stalks once you have your juice!

Advertisements
Advertisements

And, as the name indicates, this is so simple to make with minimal time and ingredients.

The first step is obviously harvesting your rhubarb.

The leaves are poisonous, so discard them in a safe place where no little ones or critters will be tempted to try nibbling on them.

You want the stalks to be relatively young so they are nice and dense; old woody stalks will not have the peak flavour you are looking for.

Advertisements
Advertisements

Wash well, then chop 4 cups into roughly 1 inch pieces; this part does not need to be anything fancy or precise as they will simmer down into a sauce as you cook the rhubarb.

Bring 4 cups of water to a boil in a large pot (if you live in the city and have chlorinated water, you will want to filter it or used bottled water for the best taste).

Add the rhubarb and 1 cup of white sugar.

For a sugar-free option, you can substitute 1 teaspoon of powdered stevia in place of the sugar.

Advertisements
Advertisements

Return the pot to a boil, then reduce the heat and simmer for 20 minutes.

After 20 minutes, the rhubarb should be very soft and falling apart.

I personally love to add 1/4 teaspoon of vanilla and 1/4 lemon (juiced) at this point for a bit of extra flavour.

Place a large colander inside a large bowl and line the colander with cheese cloth.

Advertisements
Advertisements

Carefully pour the hot mixture into the colander and allow to drain, then lift the cheese cloth and give it a gentle squeeze to get a bit more of the remaining juice.

NOTE: do not squeeze all of the juice out.

Place the rhubarb pulp back into the original pot to use for rhubarb leather later (this is where the zero-waste comes in!)

Remove the colander; you will be left with beautiful, bright red juice in the bowl!

Advertisements
Advertisements

Using a funnel, ladle the juice into an airtight container and store in the fridge for up to a month.

For a fizzy, refreshing summer drink, try mixing 1 part rhubarb simple syrup with 3 parts sparkling water.

Yum!

Advertisements
Advertisements

Zero Waste

The whole point of pairing rhubarb simple syrup with my rhubarb leather recipe is to make full use of the whole stalk and literally not throw anything away!

So, now you get to go back to that original pot with the rhubarb pulp and get started on the rhubarb leather recipe! (CLICK HERE)

Advertisements
Advertisements

Recipe

4 cups rhubarb, chopped

4 cups water

1 cup sugar (or 1 teaspoon powdered stevia)

1/4 teaspoon vanilla extract

1/4 lemon, juiced

Advertisements
Advertisements

Directions

Chop 4 cups rhubarb and add to pot with 4 cups boiling water.

Add 1 cup sugar or 1 teaspoon powdered stevia.

Return to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat and add vanilla and lemon juice.

Strain well.

Ladle into airtight container and store in the fridge up to 1 month.

Enjoy!

Advertisements
Advertisements

If you enjoyed this recipe, don’t forget to subscribe for more tasty ideas!

Advertisements

Processing…
Success! You're on the list.
Advertisements
Advertisements
Advertisements
Advertisements

Rhubarb Leather

Ditch the highly processed and sugar-packed snacks with this tasty homemade recipe!

Who wouldn’t like a healthier option than your standard almost-completely-sugar fruit roll-ups?!

Especially when it is so fast and easy to make homemade rhubarb leather?

While this recipe does call for some sugar, there is a sugar-free option to use stevia powder instead.

(I will, however warn you that the version with stevia isn’t as supple as a fruit “roll-up” and tends to be more brittle. Sugar has certain properties that simply can’t always be replaced)

Advertisements
Advertisements

If you have already made my rhubarb simple syrup recipe and want to skip right to the rhubarb leather go for it!

If you haven’t made my rhubarb simple syrup, check out the recipe here and continue reading for the full directions to make rhubarb leather.

(These two recipes together use all of the rhubarb, thus creating zero waste!)

The first step is obviously harvesting your rhubarb.

Advertisements
Advertisements

The leaves are poisonous, so discard them in a safe place where no little ones or critters will be tempted to try nibbling on them.

You want the stalks to be relatively young so they are nice and dense; old woody stalks will not have the peak flavour you are looking for.

Advertisements
Advertisements

Wash well, then chop 4 cups into roughly 1 inch pieces; this part does not need to be anything fancy or precise as they will simmer down into a sauce as you cook the rhubarb.

Bring 4 cups of water to a boil in a large pot.

Add the rhubarb and 1 cup of white sugar.

For a sugar-free option, you can substitute 1 teaspoon of powdered stevia in place of the sugar.

I haven’t tried this recipe using honey yet, however do plan to try it out since we keep bees and they produce way more honey than I expected!

Using honey would obviously change the flavour a bit, but I imagine it would be in a good way.

Advertisements
Advertisements

Return the pot to a boil, then reduce the heat and simmer for 20 minutes.

After 20 minutes, the rhubarb should be very soft and falling apart.

I personally love to add 1/4 teaspoon of vanilla and 1/4 lemon (juiced) at this point for a bit of extra flavour.

Advertisements
Advertisements

Place a large colander inside a large bowl and line the colander with cheese cloth.

Carefully pour the hot mixture into the colander and allow to drain, then lift the cheese cloth and give it a gentle squeeze to get a bit more of the remaining juice.

NOTE: do not squeeze all of the juice out.

Place the rhubarb pulp back into the original pot.

You will use the juice later to make rhubarb simple syrup (this is where the zero-waste comes in!)

Advertisements
Advertisements

Using an immersion blender, blend the rhubarb into a fine paste.

(If you don’t have an immersion blender, you can use a regular blender; this method just makes for less dishes to wash)

If you left a little juice in the pulp, you shouldn’t have to add any liquids.

The consistency should be a little thicker than apple sauce.

Advertisements
Advertisements

Spread evenly on the dehydrator fruit leather tray and turn onto about 140º F for 4-5 hours.

(Oh! On a side note; remember that juice we saved earlier in this process? Now that the rhubarb paste is in the dehydrator and working on turning into rhubarb leather, we get to start on rhubarb simple syrup!)

The time will vary depending on how thick the paste is spread and how much liquid you left in the mixture.

You will know it is ready when it is no longer gummy feeling.

Pro tip: use the tip of a knife to work the edge of the rhubarb leather up if it gives you trouble removing it from the tray.

Advertisements
Advertisements

Roll the rhubarb leather and cut into pieces.

Store in the fridge for up to a week or in the freezer for a longer shelf life (if it doesn’t get eaten as soon as it comes off the dehydrator!)

Advertisements
Advertisements

Recipe

4 cups rhubarb, chopped

4 cups water

1 cup sugar (or 1 teaspoon powdered stevia)

1/4 teaspoon vanilla extract

1/4 lemon, juiced

Advertisements
Advertisements

Directions

Chop 4 cups rhubarb and add to pot with 4 cups boiling water.

Add 1 cup sugar or 1 teaspoon powdered stevia.

Return to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat and add vanilla and lemon juice.

Strain well, leaving a little juice in the pulp.

Return to the original pot and blend with an immersion blender until it turns into a paste a little thicker than the consistency of apple sauce.

Spread evenly on a dehydrator fruit leather tray and place in dehydrator at 140º F for 4-5 hours or until thoroughly dry.

Roll and cut into pieces.

Enjoy!

Advertisements
Advertisements
Advertisements

Processing…
Success! You're on the list.
Advertisements
Advertisements
Advertisements
Advertisements

%d bloggers like this: