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Berry Rhubarb Sauce

 Berry Rhubarb Sauce
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
16 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.