pork belly with rhubarb and apple sauce

Rhubarb and Apple Sauce

Last Updated on 29/05/2021 by richard

Sauce for Roast Pork

It’s traditional to serve apple sauce with your Sunday roast pork, but have you tried rhubarb and apple sauce or even all rhubarb?

They make a good pairing and this twist on the classic apple sauce goes great with pork.

Rhubarb History

Rhubarb seems to have gone in and out of fashion over the years. It’s popularity seems to have fallen with our increasingly sweet tooth. Times when sugar was in short supply like post war rationing saw the rhubarb industry collapse.

Most people who grow rhubarb have made apple and rhubarb crumble, if not we have a recipe for you to try.

chopped apples and rhubarb

Home Grown Rhubarb

My son grows rhubarb on his allottment so we have a never ending supply from late spring into autumn.

rhubarb on allotment
Photographer Paul Debois

We clean the sticks, chop them into pieces, bag in portions and freeze them. Freezing and defrosting softens the rhubarb partially but is fine for cooking.

If you want to make some rhubarb and apple sauce year round, freezing is the only option as shop bought rhubarb is seasonal.

The Rhubarb Triangle

Force grown rhubarb from the so called ‘Rhubarb Triangle’ in Yorkshire is a premium variety available from January to March. Forced rhubarb gets very high praise from top chefs for its superior taste.

It’s quite expensive and available direct from growers like Alston Wholefoods.

Other Stuff You Maybe Interested in …..

Recipe – Rhubarb and Apple Sauce

pork belly with rhubarb and apple sauce

Rhubarb and Apple Sauce

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine British
Servings 6
Calories 170 kcal


  • 5-7 sticks rhubarb depending on size, finely chopped
  • 2 Granny Smith apples peeled, cored and roughly chopped
  • 110 g raw golden sugar plus extra if needed
  • 1 lemon zested
  • 50 g cold butter cubed


  • To make the sauce, place the rhubarb into a medium-sized saucepan along with the apple, sugar, lemon zest and a splash of water. Bring to a gentle simmer, and cook until the rhubarb and apple are both fully cooked and falling apart.
  • Allow to cool a little, then taste and adjust the flavour if necessary, adding a little more sugar if it is too tart.
  • Add half the cold cubed butter, and stir in until fully emulsified, then repeat with the other half. Set aside.


Calories: 170kcalCarbohydrates: 28gProtein: 1gFat: 7gSaturated Fat: 4gFiber: 2gSugar: 25g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Pork chops with rhubarb
The acidity of the rhubarb nicely cuts through the richness of the pork
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

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