Sep 11 2008
Walnut Rhubarb Dessert Sauce!
I just made 21 pint jars of this delicatessen. These will make really great Christmas gifts. (Did you know only 103 days left until Christmas) Every year I freeze a bunch of rhubarb that’s peeled, finely chopped and blanched just for the purpose of making make my Grandma’s awesome Walnut Rhubarb Dessert Sauce. This is a tangy sauce that transforms a plain bowl of vanilla ice cream into a gourmet dessert. It is perfect served over waffles with a few fresh strawberry slices and a dollop of whipped cream. I like it on top of pancakes instead of maple syrup too.
Ingredients:
6 cups peeled finely chopped rhubarb drained
3 cups of sugar
3 cups apples finely grated drained
2 cups of walnut chunks 
2 tablespoon of crystalized ginger finely chopped
Methodology:
Combine all ingredients in large stainless steel or enamel pot (not aluminum) bring to a rolling boil. Let simmer until rhubarb is soft about 35-40 minutes. Fill into sterilized sealable jars and process for 5 minutes in canner. (My Grandma used to seal it with wax like the jellies) (I multiplied this recipe 2.5 times to get 21 pint jars)
enjoy
Great recipe, I would really love to see a picture if you have one, as Christmas is fast approaching home made presents sow how you feel to put this effort for family and friends.
As a child I was a bit put off from rhubarb but this has made me change my mind. Really enjoying your posts, keep up the great work
J! It’s going to be a mega week this coming week as I have all that company coming for the food week. I will make some pictures and add them to the rhubarb posting after.
regards Suzanne