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Updated on May 18, 2015

This dessert sauce is the first item that is ready for the Christmas gift baskets. (Check out this hub for more details, I've added the link at the bottom of the hub) Usually I make a double batch to last over the winter but this year I might have to make a second batch as I want to include a jar into each of my Christmas gift baskets. My friends have been nagging me for this recipe for a long time now so maybe I will print it out on some pretty paper and tie it to the jars with some raffia.

The dessert sauce turned out fantastic this year.

I just finished making 21 pint jars of this delicatessen two weeks ago. These will make really great Christmas gifts. Every year I freeze a bunch of rhubarb that’s peeled, finely chopped and blanched just for the purpose of making my Grandma’s awesome Rhubarb, Raisin & Walnut Dessert Sauce. (She used to make it with or without the raisins but I like it better with) 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. It's super on top of pancakes instead of maple syrup too. I prefer to use it on a banana split instead of chocolate sauce too.


8 cups peeled finely chopped rhubarb drained

4 cups of sugar

4 cups apples finely grated drained and squeezed as dry as possible

2 cups of golden sultana raisins

2.5 cups of walnut chunks


Roast walnuts on cookie tray in oven carefully not to burn them. Combine all ingredients, except for the walnuts, in a large stainless steel or enamel canning or stock pot (do not use aluminum) bring to a rolling boil. Lower heat and let simmer until rhubarb is soft about 40-45 minutes. Add walnuts and let simmer for another 10 minutes. Stirring frequently. Fill into sterilized seal-able jars and process in a canner for 5-6 minutes . My Grandma used to seal it with wax like jellies but I just use the ring seals, they work just great.



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    • Zsuzsy Bee profile image

      Zsuzsy Bee 6 years ago from Ontario/Canada

      Ellehuny, thank you for reading and for commenting. Unfortunately my family would disown me if I were to change their icecream sauce. You should try the recipe just the way it is... you might like it...

      regards Zsuzsy

    • profile image

      Ellehuny 6 years ago

      I made this today, but I was too lazy to go back to the store... I didn't have enough raisins, rhubarb, or even any So I half batched it and used roasted pecans instead. I al added a little cardamom and a touch of white pepper. I like a little hint of spice an heat with sweet things. The result was really tasty! Cardamom and white pepper are often used in Indian Chutneys... try it you might like it.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Bob, I have made this recipe with Splenda. My friend is diabetic and I always have some preserves and treats around that she can eat too.

      Hope you get a chance to try it and enjoy it too.

      regards Zsuzsy

    • Bob Ewing profile image

      Bob Ewing 8 years ago from New Brunswick

      Sounds delightful, I need a sugar free version.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Storyteller, jar is in the mail...its tangy and fabulous you need to try it.

      kindest regards Zsuzsy

    • Storytellersrus profile image

      Barbara 8 years ago from Stepping past clutter

      Would you please add me to your Christmas list? My mouth is watering enough to fill Lake Erie.