Rhubarb Sauce

Preparation info

  • Yield:

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 3 pounds (1 kg 365 g) fresh rhubarb stalks
  • cups


  1. Wash the rhubarb. Trim both ends off each stalk, then cut across into ½-inch (1.2-cm) pieces. Place the rhubarb pieces in a saucepan together with the water and sugar. Cook over medium heat just until the rhubarb falls apart.
  2. Place a strainer over a second saucepan. Strain the rhubarb mixture into the pan, pressing hard on the contents of the strainer with the