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When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.
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 serving (2 tablespoons) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 47 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.
Originally published as Rhubarb Steak Sauce in
Bountiful Harvest Cookbook
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