ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

Rhubarb-Raisin-Walnut-Dessert-Sauce!

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 http://hubpages.com/hub/Christmas-giving-on-my-mind, 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.

Ingredients:

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


Methodology:

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.

pictures  www.sxc.hu

Comments

    0 of 8192 characters used
    Post Comment

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 5 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 5 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 walntus...lol. 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
      Author

      Zsuzsy Bee 7 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 7 years ago from New Brunswick

      Sounds delightful, I need a sugar free version.

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 7 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 7 years ago from Stepping past clutter

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