All fruit no sugar – Rhubarb Blueberry Sauce

Finally I have created a rhubarb sauce that doesn’t require a pound of white sugar!!!  No Sugar Rhubarb Sauce!!!!!  This is Revolutionary I tell you!!!

This time of year rhubarb is bountiful!!  In fact it is sooo popular here that we have an annual Rhubarb Festival every June.  People gather together and make hundreds of rhubarb pies for the charity event.

Our rhubarb is particularly enormous this year!

So with all this enormous Rhubarb in my yard,  I had to make something yummy but without the sugar.  What I made is the simplest and quite possibly the most delicious Rhubarb sauce I have ever made!!  We love rhubarb sauce and jam on toast, yogurt, ice cream, waffles, pancakes or straight from the jar.

I don’t have much to say today so let’s get right to the recipe!

Rhubarb Blueberry Sauce – no sugar!!!                                                                               AKA – Bluebarb Sauce

this recipe makes 7ish pints

I was trying to decide between blueberry and raspberry so they are both in the photo. Interestingly I didn’t end up using the chia seeds for thickener as I planned. The blueberries and rhubarb have tons of pectin and they made a lovely thick sauce all on their own.

3 lbs rhubarb chopped

3 cups blue berries – frozen is fine

1 1/2 lb dates pitted and chopped

1 tsp lime juice (I am not sure this really added anything in such a big batch, but I put it in so there it is)

1/2-3/4 cup water

Put rhubarb and blueberries in the pot – add 1/2 cup of water to begin.  Turn on medium heat and start cooking,  if it seems like it will scorch, add a little more water, but as little as you feel comfortable.

this is after about 5 minutes of cooking,covered, I had to add about 3/4 cup of water to get the juices flowing

 Cook the fruit covered for about 10-15 minutes checking and stirring occasionally so it doesn’t boil over.

here we are after about 15 minutes

When it gets nice and liquidy add the dates.

I didn’t chop my dates very much so I needed to blend at the end but if you use chopped dates it should all dissolve nicely in there

Stir in until it comes to a boil again then turn to low and simmer for 1/2 hour longer.

At this point everything should be very soft.  I used an immersion blender to get rid of the biggest chunks of date – if you chop your dates very small you may not need to blend.

blendy blendy! I like some texture so I don’t puree it

This is it!  I added a squirt of lime juice at the end – I am not sure if it is necessary or not.  All I know is once this was cool I couldn’t keep my spoon out of it!!

mmmmmmmm……..

If you are into canning I am sure you could can this properly. I just put it in jars in the fridge and will freeze some for later.

yum on yogurt!!!!!

Enjoy!!!!

I think this would be equally good with strawberry rhubarb, or raspberry rhubarb or even just plain old rhubarb!