This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative.
It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein.
This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!
Why I Love This Recipe
Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy.
Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.
Tools For This Recipe
Blender or Food Processor: Soaking cashews will help them blend smoothly.
Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter.
Citrus juicer: Roll the lime on the counter before cutting to help release the juices.
Chef’s Knife – For cutting the lime, jalapeno, and cilantro.
Cutting Board
Measuring cups and spoons
Ingredients in Cilantro Cashew Dressing
Raw cashews
Water
Lime juice and zest
Soy sauce
fresh ginger – or store-bought ginger puree
Fresh cilantro leaves
Fresh jalapeno – or roasted jalapeno
Maple syrup – or honey, coconut sugar, or date sugar
Kosher salt & pepper to taste
Substitutions and Add-ins
This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.
Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.
Substitutions
Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
Almond Butter: Substitute the cashews with almond butter if you have that on hand.
Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.
Add-Ins
Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
Herbs: Try mixing in other fresh herbs like parsley or cilantro.
Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.
How to Make Cilantro Cashew Dressing
Step 1: Soak Cashews
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Storage and Serving Suggestions
Storage Suggestions
Store this dressing in and airtight container, in the refrigerator, for 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.
Serving Suggestions
You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:
Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
Pasta Sauce Substitute: Swap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Notes
Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Roasted Jalapenos: An Easy Recipe for Salsa or Sauce
Check out this super easy and simple roasted jalapeno recipe. It is perfect for making an easy roasted jalapeno hot sauce!
In addition to a delicious hot sauce, Oven-Roasted jalapeños make delicious salsa and other yummy sauces. But don’t stop there, they can be used as a spicy kick in a marinade, a topper for rice or tacos, and even in soup!
I love how the roasted jalapenos add a smoky flavor to whatever dish you add them to.
Why You Will Love Roasted Jalapeno Peppers
I love to make roasted jalapenos for my roasted jalapeno hot sauce recipe. However, they are good for so many more reasons.
Versatility: Perfect in salsas, sauces, dips, or as a topping for burgers, nachos, and more.
Customizable Heat: Control the spice level by removing or keeping the seeds.
Simple to Make: Easy to roast in the oven, grill, or even stovetop.
How to Use Roasted Jalapeño Peppers
Salsas: Add roasted jalapeños to homemade salsa such as jalapeno salsa with roasted garlic cloves, lime juice, and cherry tomatoes, or mix them into a mango habanero salsa for a smoky, spicy kick.
Black Beans Side Dish: Adding oven-roasted jalapenos is a simple way to give black beans extra flavor.
Tacos: Enhance your tacos by adding oven-roasted jalapeños for a spicy flavor
Nachos: Toss roasted jalapeños into oven-baked nachos, either with the tortilla chips and toppings or after for added spice.
Burgers and sandwiches: Add to burgers and sandwiches for a kick
Eggs: Stir into scrambled eggs and omelets for a spicy take on breakfast
Hot Sauces: I love using my food processor to whip up a variety of sauces and salsas featuring oven-roasted jalapeños
Creamy sauces and Dips: Create a spicy cashew green sauce to pair with roasted veggies, baked fish, or tofu for a deliciously vibrant dip.
Tools
Roasting Pan or baking sheet
optional: Parchment paper
Rubber Spatula
Measuring Spoons
Ingredients
Raw Jalapeños: Fresh, firm peppers are best. Keep them whole or halve them, and remove seeds for less heat.
Olive Oil: A light drizzle helps the jalapeños roast evenly and enhances their smoky flavor.
Salt (Optional): Adds seasoning to balance the spice, or customize with other spices like garlic powder or cumin.
Step By Step Instructions
Follow my easy method for making the best-roasted jalapeño peppers.
Step 1: Preheat your oven Set the oven to 425°F (220°C).
Step 2: Prepare the jalapeños Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
How To Store
Once the jalapenos have cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.
Flash Freeze (Optional): Spread the cooled jalapeños on a baking sheet in a single layer and freeze them for 1-2 hours. This prevents them from sticking together later.
Transfer to Freezer Bags: After freezing, place the jalapeños in a resealable freezer-safe container. Remove as much air as possible. Keep in the freezer for up to 6 months.
Bonus Ways to Make Roasted Jalapeños
Try these alternative methods to make it easy to roast jalapeños no matter what equipment you have on hand!
Grill Method:
Preheat the grill to medium-high heat. Place whole or halved jalapeños directly on the grill grates. Grill for 5-10 minutes, turning occasionally, until the skin blisters and chars.
Stovetop Method:
Heat a cast iron skillet over medium-high heat. Place whole or halved jalapeños in the dry pan and cook for about 5-8 minutes, turning occasionally, until the skin blackens and the peppers soften.
Air Fryer Method: (My Fave)
Preheat the air fryer to 375°F (190°C). Arrange the whole or halved jalapeños in the air fryer basket. Cook for 8-10 minutes, shaking halfway through, until blistered and slightly charred.
Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)
Roast a handful of roasted jalapeños (6-8), andkeep seeds if you want extra heat. Toss them in a blender with a couple of garlic cloves, a about 1/2 cup of vinegar (white or apple cider or both!), 1-2 tbsp honey for sweetness, and ~1/2 tsp salt. Add a little water (2-4 tbsp) to get the consistency you like.
Blend those until smooth, adjusting salt and honey to taste. Pour it into a jar, and that’s it! You’ve got a smoky, tangy hot sauce to spice up tacos, eggs, grilled meats, or whatever you like.
This roasted jalapeno hot sauce will be kept in the fridge for up to two weeks!
Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil
In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast
Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
It’s rhubarb season, and making your salad dressing is a great way to elevate any dish. With just a few simple ingredients, you can whip up a flavorful Lemon Rhubarb Vinaigrette in under five minutes. Homemade dressings add a fresh, personal touch to even the easiest meals.
Why I Love This Recipe
I love this vinaigrette because it always brings a burst of spring to my meals, whether drizzled over fresh greens or roasted veggies.
Here’s why:
Versatile – It works beautifully in various dishes, from salads to roasted veggies, or even as a marinade for grilled chicken or fish.
Customizable – I can easily adjust the flavors, adding more lemon for acidity or extra Honey Rhubarb Compote for sweetness.
Seasonal – Rhubarb is a springtime staple, and this vinaigrette perfectly highlights its fresh, tangy flavor.
Better Than Store-Bought – This recipe is fresher than store-bought dressings!
Tools
Jar with a lid or small bowl – For mixing the vinaigrette ingredients. Shaking in a jar makes it easy, but whisking in a bowl works just as well.
Whisk – If you’re using a bowl, a whisk is handy for blending the ingredients smoothly.
Citrus juicer
Measuring spoons
Ingredients and Substitutions
Once you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette.
Lemon – When making this vinaigrette, I tend to go a little heavier on the lemon juice because I love a dressing with that extra punch of acidity.
Dijon Mustard
Honey
Kosher Salt or Sea salt
Black Pepper
Here are 3 substitutions you can make for this Lemon Rhubarb Vinaigrette:
Rhubarb Jam Substitute: If you don’t have rhubarb compote or jam, you can use a tart fruit sauce like cranberry or apricot jam to keep that sweet-tart balance.
Extra Virgin Olive Oil Substitute: Avocado oil, or another vegetable oil, can be used as an alternative to olive oil.
Lemon Juice Substitute: Swap lemon juice with lime juice or apple cider vinegar, red wine vinegar, or even white balsamic vinegar for a different type of acidity while still maintaining the vinaigrette’s brightness.
Honey Substitute: You can replace honey with maple syrup or agave nectar for a similar sweetness. This makes the recipe vegan-friendly.
How to Make this Lemon Rhubarb Vinaigrette
Add ingredients: Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk: If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust: Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
How To Serve
Here are 3 healthy recipes that use Lemon Rhubarb Vinaigrette:
Drizzled over a fresh green salad – Toss it with fresh greens, herbs, and seasonal vegetables like asparagus, radishes, red onion, and cucumbers for a bright and tangy salad.
Over roasted veggies – Try it in a roasted sweet potato salad with sweet potatoes, shaved and roasted Brussels sprouts, and a finishing drizzle of this vinaigrette for a flavorful, balanced dish.
In a grain bowl or pasta salad – Mix the vinaigrette into a hearty grain bowl with quinoa or farro, or pasta salad, adding roasted vegetables like bell peppers and green beans, nuts, and your favorite protein for a balanced, flavorful meal.
How To Store
Use immediately or store leftover dressing in the refrigerator for up to a week. Give it a shake before serving as the ingredients may separate over time.
Rhubarb
Every spring, when rhubarb appears at the farmer’s market, I can’t resist grabbing a few stalks. Rhubarb is a tart, crunchy vegetable that looks like celery but softens when cooked, with the tartness mellowing out. It’s versatile in the kitchen andused in both sweet and savory dishes, like this Lemon Rhubarb Vinaigrette. I love using it in salads, andgrain bowls, or drizzling it over proteins for a fresh, bright flavor.
Living in the Pacific Northwest, I’m lucky to access local rhubarb from the Hood River farmers market. If you’re in the area, don’t miss the chance to enjoy spring produce.
Rhubarb Cooking Ideas
Slice rhubarb for savory dishes like a sheet pan bake or mix it into a lemony salsa.
Try it in desserts like Rhubarb Muffins or the classic Strawberry Rhubarb Pie.
Cook it into a compote for smoothies, yogurt parfaits, or Lemon Rhubarb Vinaigrette.
Storage
Refrigerator: Wrap rhubarb stalks in a reusable produce bag or foil and store in the crisper for 2-3 weeks.
Freezer: Slice into 1-2 inch pieces, freeze on a baking sheet, then transfer to a freezer bag for up to a year.
More Favorite Recipes For Spring
Whether you are enjoying this recipe simple with mixed greens,or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring.
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Sweet Lemon Rhubarb Vinaigrette
Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whisk
If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust
Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
Learn how to make rhubarb jam! Rhubarb might not be on your regular shopping list, but it’s a springtime gem!
Raw rhubarb has a crunchy texture, similar to celery, but with an intense, lip-puckering tartness. The magic happens when you cook it down, rhubarb softens, and that harsh tartness mellows into the perfect balance of sweet and tangy.
Why You Will Love This Recipe
If you’re like me, finding rhubarb jam in the grocery store is nearly impossible. That leaves farmers markets or, better yet, making your jam right in your kitchen! Luckily, making Homemade rhubarb jam is easy and a great way to use spring rhubarb!
This is a small batch recipe and maybe the easiest way to make the perfect jam. No need for added pectin, knowledge of canning, or special equipment such as a canning pot, jar lifter, or special canning jars either.
Just a few simple ingredients and a medium saucepan!
Rhubarb’s Versatility
Rhubarb is incredibly versatile, and beyond jam, it shines in a variety of dishes. You can cook it into desserts, whip up a honey-sweetened rhubarb compote, or even sauté it to serve alongside roast chicken, pork, or tofu. I love turning rhubarb into a compote that’s perfect for keeping in the fridge or freezer. One of my favorite ways to use it is in a oney Rhubarb Yogurt Parfait.
Just 3 Ingredients for This Homemade Rhubarb Jam
You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!
Fresh Rhubarb: Look for crisp, firm stalks that are tender when you slice them. The chopped rhubarb will bring that signature tart flavor and a perfect texture when cooked down.
Honey: I love using liquid honey like clover, orange blossom, or sage for a natural sweetness. You can also swap it for white sugar—adjust the amount based on your desired sweetness.
Lemon Juice: One lemon does double duty here! You’ll use both the juice and zest to brighten up the flavors and balance the tartness.
Optional Add-Ins:
Strawberries: Add them for a delicious strawberry rhubarb jam.
Orange Juice & Zest: For a citrusy twist, use fresh orange juice and zest.
Red Pepper Flakes: If you’re craving a little heat, sprinkle in red pepper flakes for a spicy rhubarb jam.
How to Make This Easy Rhubarb Jam Recipe
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
How to Use Rhubarb Sauce and Jam
Rhubarb jam is not only delicious but also incredibly versatile! Here are a few creative ways to incorporate it into your meals and snacks:
Spread on Toast: A classic, simple way to enjoy rhubarb jam for breakfast.
Fancy PB&Js: Upgrade your peanut butter and jelly sandwiches with a layer of rhubarb jam for a sweet and tart twist.
Turkey and Cheese Sandwich: Add a spoonful of jam to a turkey and cheese sandwich for a surprising pop of flavor.
Yogurt Parfaits: Layer it into yogurt parfaits with granola for a fruity, tangy touch.
Over Ice Cream: Drizzle over vanilla or strawberry ice cream for a homemade strawberry rhubarb sundae!
Baked Goods: Bake it into muffins, scones, or cakes for a fruity burst in every bite.
In Smoothies: Blend a spoonful into smoothies for added sweetness and tartness.
In a Vinaigrette: Whisk it into a vinaigrette and drizzle over springtime greens or a hearty grain bowl.
Storing Rhubarb Jam
This recipe can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Yes, you can freeze jars of jam—this is called freezer jam! It’s a fantastic option if you’re not quite ready to tackle traditional canning but still want to preserve your jam for longer.
I like to store my jam in half-pint jars with straight sides and a wide mouth. These are freezer-safe, making them perfect for batches of rhubarb jam that I can enjoy year-round!
Canning Rhubarb Jam
This year marks my first attempt at growing my rhubarb, and while I’m new to gardening, I’m also just beginning to explore the art of canning. I haven’t done much canning yet, but it’s a skill I’m excited to master!
If you’re ready to try canning, here’s some helpful information on how to use this recipe. Rhubarb jam is a great gift!
Rhubarb
What is Rhubarb and how does it taste?
Rhubarb is an early spring vegetable, but it’s often treated like a fruit in the kitchen. The vibrant pinkish-red stalks are the edible part of this hardy perennial plant, and the redder the stalk, the sweeter the flavor. Rhubarb has a tart, almost lemony sourness, which is why it’s often cooked with sugar to balance out its sharpness. It’s commonly paired with strawberries in desserts, making a perfect sweet-tart combination.
How to Cook with it
Rhubarb can be used in both sweet and savory dishes. Here are some ideas:
Savory Dishes: Slice it up and incorporate it into savory recipes like a chard stir-fry, or roast it alongside chicken for a unique flavor contrast.
Sweet Creations: Cook rhubarb down into a compote and use it in smoothies, yogurt parfaits, or even a Lemon Rhubarb Vinaigrette for a tangy salad dressing. The possibilities are endless!
Tip: Sometimes you’ll find rhubarb with green stalks—don’t worry, they’re completely edible
How to Store Rhubarb Stalks
Refrigerator: Wrap the stalks in a reusable produce bag, oraluminum foil, or store them in a covered container. Keep them in the crisper drawer of your fridge for 2-3 weeks.
Freezer: For long-term storage, slice the stalks into 1 to 2-inch pieces. Spread them in a single layer on a baking sheet and freeze for about 4 hours. Once frozen, transfer the pieces to a reusable freezer bag. Rhubarb can be stored in the freezer for 6 months to a year.
More Rhubarb Recipes?
Whether you are enjoying this recipe simply with some buttered toast or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing its spring!
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Easy Honey Rhubarb Jam
Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
2tbsplemon juiceor the juice of 1 lemon - optional
Instructions
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries
I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.
Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.
Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.
Ingredients
This homemade strawberry sauce recipe is both simple and versatile.
Here’s what you’ll need for this easy sauce:
Ripe Strawberries
Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.
Lemon
Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!
Sugar
For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.
Adjust the ratio of ingredients to suit your taste buds!
How To Make This Homemade Sauce With Frozen Berries
Cook the Frozen Strawberries:
Place the frozen strawberries directly into a medium saucepan.
Add the sugar and lemon juice to the pan.
Cook the Sauce:
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer:
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional – Blend for a Smooth Sauce:
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Add Lemon Zest (Optional):
Stir in the lemon zest during the last minute of cooking if desired.
Cool and Serve:
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Foods to Pair with Your Simple Strawberry Sauce
This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:
Ice Cream Sundae
This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.
Other Desserts
Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.
Yogurt Parfaits
I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.
Strawberry Smoothies
Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.
Oatmeal
Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.
PBJ Wraps
When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.
Strawberry Lemonade
This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.
Storage of Strawberry Sauce
If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.
Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.
For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.
Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.
Cook the Sauce
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional - Blend for a Smooth Sauce
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Cool and Serve
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
