Savory Rosemary Rhubarb Sauce

Think beyond strawberries with your rhubarb this summer with this savory rosemary rhubarb sauce. Goes great over grilled or pan-fried chicken or turkey for an easy meal. This recipe makes about 3 pints, but can easily be scaled up to fill your pantry.


  • 2 onions, chopped
  • 4-6 cloves of garlic, minced
  • 10 cups rhubarb, chopped
  • 2 Tbsp rosemary, fresh is best
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 2 Tbsp cinnamon
  • dash ground cloves
  • 1/2 white wine or sake (optional)


  1. In a very large saucepan over medium heat, sauté the onions and garlic with a little oil or butter. You can cook until just translucent, but I prefer mine to be a bit more caramelized.
  2. Add in the rhubarb and all the spices. Turn the heat down to low and cook until all rhubarb is softened through and the mixture is a thick sauce.
  3. Add in the wine, if using, and simmer a couple more minutes. If you’re not using wine, you can add a bit of chicken broth or water to make it a sauce consistency.

Tip: I love using my kitchen shears to cut the rhubarb into chunks rather than chopping it all with a knife! Goes much faster if you are lacking in knife skills like me.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *