Capture the vibrant, complex flavor of rhubarb with this simple Rhubarb Coulis recipe. This smooth, sweet-tart sauce is perfect for elevating your favorite desserts.
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Rhubarb is one of those ingredients that feels truly seasonal and fleeting, which makes it all the more special when you can get your hands on it at the farmer’s market or grocery store. It has a complex flavor that can be hard to pin down: it's acidic, it’s fruity, it’s slightly floral. While it’s always a good idea to lean into the classics like Strawberry Rhubarb Pie or Crisp, this year I’ve been making Rhurbarb Coulis to have on hand as a sauce to use in different ways. This simple sauce preserves the bold flavor of rhubarb.
A coulis is simply a thinned fruit or vegetable purée. This Rhubarb Coulis recipe aims to preserve the bold flavor of a vegetable-masquerading-as-a-fruit. Sugar is added to balance its natural tartness, and a little bit of orange zest enhances its bright, complex flavor. The rhubarb is gently simmered until soft, then blended into until it’s a smooth sauce. Depending on the color of the rhubarb you use (which can range from green to pink to deep red), the finished coulis can vary in shade from dark red to a bright, vibrant pink. A coulis is incredibly versatile: use it to make a tart, swirl it into a no-bake pie, bake it into crumb bars, fold it into ice cream, layer it into a cake, bake it into cookies or drizzle it over any dessert that could use a burst of something fresh and tangy.
How to Make It
While coulis may have a "fancy name" (btw, it's pronounced koo-lee), it's so super simple to make. Clean and cut the rhubarb, simmer with sugar and orange, and puree!
Step 1: combine the rhubarb, granulated sugar, water, and orange zest.
Step 2: Cook over medium-low heat, stirring frequently, until the rhubarb has broken down, 5 to 7 minutes.
Step 3: Transfer the mixture to a blender. Blend on low speed with the lid slightly ajar to let any steam escape, until puréed.
Step 4: The coulis should be a pourable consistency; if needed, add in additional water or fresh orange juice to thin.
Storage
Rhubarb coulis will continue to thicken as it cools, so keep that in mind when checking the consistency after blending. If it ends up too thick, you can always thin it out later with a splash of water or citrus juice. Store the coulis in the refrigerator in a glass jar or other non-reactive container for up to two weeks. Avoid using metal or plastic containers, as the high acidity of the rhubarb can react with those materials. You can also freeze rhubarb coulis for up to 3 months
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Full Recipe
Rhubarb Coulis
Capture the vibrant, complex flavor of rhubarb with this simple Rhubarb Coulis recipe. This smooth, sweet-tart sauce is perfect for elevating your favorite desserts.
- Prep Time: 00:05
- Cook Time: 00:10
- Total Time: 15 minutes
- Yield: about 2 cups
- Category: Dessert
Ingredients
- 3 cups (360 grams) diced fresh rhubarb
- ¾ cup (150 grams) granulated sugar
- ½ cup water, more as needed
- ⅛ teaspoon orange zest
Instructions
- In a large pot, combine the rhubarb, granulated sugar, water, and orange zest. Cook over medium-low heat, stirring frequently, until the rhubarb has broken down, 5 to 7 minutes.
- Let the rhubarb mixture sit until cooled slightly, about 15 minutes.
- Transfer the mixture to a blender. Blend on low speed with the lid slightly ajar to let any steam escape, until puréed. The coulis should be a pourable consistency; if needed, add in additional water or fresh orange juice to thin.
- Transfer to a jar, let cool completely, then cover and store in the refrigerator until ready to use.
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