Show Subscription Form




Rhubarb-Strawberry Sauce Recipe

Publisher Photo
Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES: 32 servings

Ingredients

  • 1 pound fresh or frozen rhubarb, cut into 1-inch pieces
  • 1 jar (12 ounces) currant jelly
  • 2 cups sliced fresh or frozen strawberries
  • 1/4 cup sugar

Nutritional Facts

1 serving (2 tablespoons) equals 39 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 10 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
  2. Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.
Originally published as Rhubarb-Strawberry Sauce in Taste of Home April/May 1996, p45

Nutritional Facts

1 serving (2 tablespoons) equals 39 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 10 g carbohydrate, trace fiber, trace protein.

Reviews for Rhubarb-Strawberry Sauce

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT