Tuesday, May 28, 2013
Canning Pineapple Rhubarb Sauce
Beautiful tart rhubarb is in season locally, and I am indulging in this special treat while it is in season. To make the treat last all year long, I made a small batch of pineapple rhubarb sauce. I did want to use tons of white granulated sugar to sweeten the rhubarb, so I used pineapple and honey. The rhubarb sauce came out very sweet for rhubarb which the kids loved. The sauce is slightly chunky with little bits of pineapple scattered through out the sauce. The color of the sauce is nothing exciting, but the taste makes up for the bland color. This pineapple rhubarb sauce is fantastic with plain yogurt.
Ingredients (makes approximately 2 half pints)
3 cups rhubarb, 1/4" pieces
1/2 cup honey
1 cup pineapple, chopped into tiny pieces
1. Pour the honey on top of the rhubarb and stir. Let the rhubarb sit for 3 hours. During this time, the rhubarb will release its juices.
2. Combine the rhubarb and pineapple in a small saucepot.
3. Simmer the rhubarb and pineapple mixture until thickened and the rhubarb falls apart, 20 about minutes.
4. Ladle the sauce into hot sterile jars leaving 1/2 inch headspace. Adjust two piece lids.
5. Process in a boiling water canner for 15 minutes.