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Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.
This recipe is:
Quick
Diabetic Friendly
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Originally published as Rhubarb Sauce in Cooking for 2 Spring 2008, p26
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Reviewed on May. 14, 2011 by lisamc
I don't usually add the nutmeg or lemon peel because we like the simplicity of the recipe without those ingredients.
Reviewed on May. 07, 2011 by daisey5
My mother used to make this. We had it on toast instead of jam in the morning.
Reviewed on May. 10, 2010 by Emmy Mae
Yummy!!!
Reviewed on May. 08, 2009 by mommom7
My great grandmother passed this recipe down to all the generations to follow her. It's been a select member family fsvorite ever since. Some like it more don't but the ones that do share a special bond. The only change is no lemon or nutmeg and served like applesauce. Use as much rhubarb as you can find (it's few and far between) and enough sugar to taste. Also "strawberry rhubarb" is the preferred type. The other is more bitter.and uses alot more sugar.
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