Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
  • 1/2 cup sugar
  • 1/4 cup red raspberry preserves

Directions

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

Nutritional Facts

2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

  • 4 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
  • 1/2 cup sugar
  • 1/4 cup red raspberry preserves
  1. 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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