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Rhubarb Sundaes
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2 cups chopped fresh or frozen rhubarb, thawed
2 tablespoons water
Pinch salt
1/2 cup sugar
Vanilla ice cream
In a microwave-safe bowl, combine the rhubarb, water and salt. Cover
and microwave on high for 2 minutes, stirring after every minute.
Stir in sugar; cover and microwave 30 seconds longer. Serve warm or
cooled over ice cram. Store any leftover sauce in the refrigerator.
Yield: about 2 cups sauce.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |