Rhubarb With Dried Cranberries

Rhubarb With Dried Cranberries

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Grated orange rind, dried cranberries and cinnamon make this a more savory than sweet sauce.

Rhubarb With Dried Cranberries

By Gloria Kobrin Published: January 8, 2014

  • Yield:

  • 6 Cups
  • Cook time:

  • 45 mins


  • 2-3 Pounds Rhubarb
  • 1/2 Cup Sugar
  • 2 Sticks Cinnamon
  • 1 cup dried cranberries
  • 1/3 Cup Cranberry Juice
  • 1 Large Navel Orange


  • Large Saucepan
  • Medium Mixing Bowl
  • Grater


  1. Wash rhubarb well and cut into one inch pieces. Put cut rhubarb in mixing bowl and sprinkle with sugar. Stir well. Allow to stand 2-3 hours until the rhubarb has rendered its juices.
  2. Pour rhubarb with its juices into saucepan. Add cinnamon sticks, dried cranberries and cranberry juice. Grate orange and add zest to mixture. Stir well. Bring to a boil, reduce to a simmer and cover. Simmer 15 minutes. Uncover saucepan and continue to cook over low heat until some of the rhubarb has fallen apart and some is still holding its shape. Cool. Remove cinnamon sticks before serving cold or at room temperature as an accompaniment to meat, fish or poultry. It’s also delicious by itself.
  3. As an aside: my grandchildren like sucking on the cinnamon sticks as a treat!