Rhubarb Pineapple Sauce with Orange
Tart rhubarb and sweet pineapple combine in this bright, chunky sauce. Rhubarb softens into the mix while crushed pineapple adds tropical texture and juice. A splash of orange juice rounds out the flavors. Serve chilled as a topping for yogurt, ice cream, or desserts.
Ingredients
- 4 cup rhubarb, diced
- 1 cup granulated sugar
- 20 ounce canned crushed pineapple with juicediced pineapple1:1texture
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- ¼ cup pineapple juice, from can
- 2 tablespoon orange juice
Instructions
- 1
Bring rhubarb, sugar, and pineapple juice to a low boil.
- 2
Reduce heat and simmer until rhubarb is soft.
- 3
Stir in orange juice and crushed pineapple.
- 4
Cool before serving.
- 5
Refrigerate leftovers.
Tips
Sugar qty is flexible per source; adjust to taste preference.
Good to Know
Refrigerate up to one week.
Make up to one week in advance; refrigerate covered.
Serve chilled. Use as topping for yogurt, ice cream, or desserts.
Common Mistakes
Skip cooling before serving to avoid burnt mouth; sauce retains heat.
Substitutions
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