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Rhubarb Cloud Recipe

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This sweet sauce is scrumptious served over ice cream. My sister shared the quick and easy recipe with me.—Anna Daley, Montague, Prince Edward Island
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 each) equals 323 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 27 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large saucepan, bring rhubarb, sugar, lemon juice and orange peel to a boil. Reduce heat; cook, uncovered, over medium heat until mixture is reduced to about 1 cup, about 15 minutes. Cool completely.
  2. In a bowl, beat cream until soft peaks form. Fold in rhubarb mixture. Serve immediately. Yield: 4 servings.
Originally published as Rhubarb Cloud in Country Woman March/April 2002, p35

Nutritional Facts

1 serving (1 each) equals 323 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 27 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.

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