- 4 cups chopped fresh or frozen rhubarb
- 1 cup raisins
- 2/3 cup sugar
- 1/2 cup water
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 cup sliced fresh strawberries
- Vanilla ice cream
- In a large saucepan, combine the rhubarb, raisins, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 20-22 minutes or until rhubarb is tender. Remove from the heat. Fold in pineapple and strawberries. Serve warm or chilled over ice cream. Yield: 5 cups.
Originally published as Fruity Rhubarb Sauce in Quick Cooking March/April 2005, p37
Reviews for Fruity Rhubarb Sauce
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
Reviewed May. 30, 2010
"Tasty but needs some cornstarch to thicken a tad. Hubby said he would give it a 7 based on the thickness over ice cream and a 10 for flavor."