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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
This recipe is:
Quick
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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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.
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