Show Subscription Form




Easy Rhubarb Sauce Recipe
Easy Rhubarb Sauce Recipe photo by Taste of Home

Easy Rhubarb Sauce Recipe

Read Reviews (6)
5 6
Publisher Photo
Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 1/3 cup sugar
  • 1/4 cup water
  • 2-1/4 cups sliced fresh or frozen rhubarb
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • Pound cake or vanilla ice cream

Nutritional Facts

1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Directions

  1. In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
  2. Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Sauce in Cooking for 2 Spring 2008, p26

Nutritional Facts

1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Reviews for Easy Rhubarb Sauce(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 23, 2013

Very tasty. I always used orange zest in my rhubarb. There are many varieties of rhubarb and Victoria Cherry Rhubarb is one of the best with deep red stalks. If you over sweeten your rhubarb you can counter act it by adding 1/2 tsp or more of citric acid. I keep a supply in the freezer. Rhubarb purists never mix strawberry in with it......

MY REVIEW
Reviewed Jun. 4, 2013

Made this, used Splenda in place of the sugar, was wonderful with low fat ice cream, topped with a crushed small mini-cone, or a few crushed cinnamon graham cracker crumbs. Wonderful old fashioned flavor dessert, and best of all simple & convenient to have on hand for unexpected coffee guests.

MY REVIEW
Reviewed May. 14, 2011

I don't usually add the nutmeg or lemon peel because we like the simplicity of the recipe without those ingredients.

MY REVIEW
Reviewed May. 7, 2011

My mother used to make this. We had it on toast instead of jam in the morning.

MY REVIEW
Reviewed May. 10, 2010

Yummy!!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT