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

Orange Rhubarb Sauce Recipe

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This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 cups chopped fresh or frozen rhubarb
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon quick-cooking tapioca
  • 2 medium navel oranges, peeled and sectioned
  • 1 can (11 ounces) mandarin oranges, drained
  • Vanilla ice cream and/or pound cake

Nutritional Facts

1/4 cup (calculated without ice cream and pound cake) equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake. Yield: about 2 cups.
Originally published as Orange Rhubarb Sauce in Simple & Delicious May/June 2009, p66

Nutritional Facts

1/4 cup (calculated without ice cream and pound cake) equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Orange Rhubarb Sauce

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Reviewed Apr. 7, 2010

Orange rhubarb sauce is very good and one we'd make any time we could. The only part to leave out would be the tapioca, as some of my family is allergic to it. Other than that, it's delicious and definitely a keeper.

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