My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by.
- 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
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