- 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
Reviews for Microwave Rhubarb Sauce
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Reviewed Jun. 9, 2011
"I mixed Strawberries and Rhubarb and cooked on stove with pudding! good on biscuits!!!"
Reviewed Jul. 6, 2010
"Cooked on the stove, rather than nuking. Very east, very good. Cut down on the water if you want a little thicker sauce."