- 3 cups diced fresh or frozen rhubarb, thawed
- 1 cup water
- 1/2 cup sugar
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- Vanilla ice cream, optional
- In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high for 6-8 minutes or until rhubarb is tender, stirring occasionally. Stir in pudding mix until blended; cook for 30-90 seconds or until thickened, stirring occasionally. Serve over ice cream if desired. Yield: 6-9 servings.
Originally published as Microwave Rhubarb Sauce in Country Woman March/April 2002, p35
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