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Orange Rhubarb Sauce Recipe

Orange Rhubarb Sauce Recipe photo by Taste of Home

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This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA

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Orange Rhubarb Sauce Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

2 cups chopped fresh or frozen rhubarb
1 cup sugar
1/2 cup water
1 tablespoon quick-cooking tapioca
2 medium navel oranges, peeled and sectioned
1 can (11 ounces) mandarin oranges, drained
Vanilla ice cream and/or pound cake

Directions

In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake. Yield: about 2 cups.

Nutritional Facts 1/4 cup (calculated without ice cream and pound cake) equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Orange Rhubarb Sauce in Simple & Delicious May/June 2009, p66

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Orange Rhubarb Sauce

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(1-1) of 1 reviews

Reviewed on Apr. 07, 2010 by tkarinas

Orange rhubarb sauce is very good and one we'd make any time we could. The only part to leave out would be the tapioca, as some of my family is allergic to it. Other than that, it's delicious and definitely a keeper.