Chunky Apple-Rhubarb Sauce With Dried Cranberries

READY IN: 25mins
Recipe by ellie3763

from Eating Well - may be made ahead and refrigerated for 5 days or frozen for 1 month, just defrost on high for about 2 minutes in the microwave or in a saucepan over low heat

Top Review by Dr. Paul

Rhubarb grows like a weed here and I'm always looking for good recipies. I made this with some rhubarb from the freezer and it turned out just dandy. As written, I think it would be great on roast pork, but I'm out at the moment. The hogs won't be slaughtered until fall. I added 1/4 cup of Splenda (you could use sugar or squashed Australian ants if you are so inclined) and it made a lovely dessert. Perhaps the unsweeted sauce would be good over ice cream, but the grandchildren have forbidden me from making any more rhubarb ice cream!

Ingredients Nutrition

  • 1 large green apple, such as Granny Smith, peeled and diced
  • 2 cups diced rhubarb (2-3 stalks)
  • 14 cup diced red onion
  • 12 cup unsweetened apple juice
  • 2 tablespoons dried cranberries
  • 1 tablespoon honey
  • 1 slice ginger, 1/4 inch thick and peeled
  • 1 teaspoon balsamic vinegar (to taste)


  1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes.
  2. Remove from the heat and let stand for 5 minutes.
  3. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

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