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"I do a lot of cooking and baking in spring and early summer when the rhubarb is tender," writes Lorraine Guzek of Thief River Falls, Minnesota. "This tangy-sweet sauce is delicious over ice cream and so easy to make."
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.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 21 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein.
Originally published as Strawberry Rhubarb Sauce in Quick Cooking March/April 2003, p61
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Reviewed on Jul. 03, 2010 by PennyGraham
Thank you for this delicious recipe. I never liked rhubarb, but was urged to try a similar recipe at a church dinner and loved it. I lost that recipe when my previous computer died, so I was excited to find this one. I substitue Splenda/Sugar Blend (for baking) and make this on the stovetop in a non-stick dutch oven. It still turns out delicious every time! My Mom and I eat this plain like we would applesauce, and I've even been asked at work if a coworker could try it when she saw it in my lunch!
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