When those first tender shoots start turning our backyard rhubarb patches pink, I know spring is really here. This rhubarb sauce is a favorite.—Pat Burnley, Lancaster, Pennsylvania
- 4 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
- 1/2 cup sugar
- 1/4 cup red raspberry preserves
- In a saucepan, bring rhubarb and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until rhubarb is softened, about 6 minutes. Stir in preserves; heat through. Serve over ice cream, pound cake or fresh fruit. Yield: about 2 cups.
Originally published as Berry Rhubarb Sauce in Country Woman May/June 2001, p7
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