Rhubarb Pineapple Sauce is incredibly quick and easy to make. This sticky sweet sauce is delicious, requires only four ingredients, and is naturally gluten-free.
To help support our blogging activities, our site contains affiliate links. If you purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program. This affiliate advertising program is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
This recipe for Rhubarb Pineapple Sauce yields approximately 3-1/2 to 4 cups and last for up to one week in the refrigerator.
I always get excited about rhubarb season because there are so many ways to incorporate this wonderful vegetable. It can be used in many different recipes such as in jam, pies, muffins and loaves of bread, dessert bars and cakes, and even cheesecake. All of them are equally scrumptious!
As previously mentioned, this recipe is straightforward and requires only 4 ingredients; rhubarb, crushed pineapple, sugar, and a little orange juice.
Simply place rhubarb, sugar, and juice from the crushed pineapple into a saucepan and bring the mixture to a boil. Reduce the heat and simmer until the rhubarb is soft. Next, stir in the orange juice and add the crushed pineapple. That’s it! Easy huh?
As you can see in the photo above, Rhubarb Pineapple Sauce is fairly thick and chunky and simply amazing.
How to Make Rhubarb Pineapple Sauce
This easy to make sauce is delicious drizzled over angel food cake, pancakes or waffles, slathered over toast, or drizzled over ice cream. It's also naturally gluten-free.
Ingredients
- 4 cups diced rhubarb
- 1 cup granulated sugar (or to taste)
- 20 ounce can crushed pineapple and 1/4 cup of the juice
- 2 Tablespoons orange juice
Instructions
- Bring rhubarb, sugar, and juice from the pineapple to a low boil. Reduce heat and simmer until rhubarb is soft (about 10 minutes). Stir in orange juice and crushed pineapple. Cool before serving.
- Refrigerate leftovers for up to one week.
Notes
Feel free to adjust the amount of sugar to your specific taste.
To make the sauce thinner simply add a little more pineapple juice.
Presentation is always important when serving food and therefore I use an elegant mini glass pitcher when serving Rhubarb Pineapple Sauce. I use mini glass pitchers for serving a variety of things such as homemade salad dressing and homemade coffee creamers.
What’s your favorite rhubarb recipe?
Enjoy!
More great ideas:
Leave a Reply