For a truly yummy sauce to serve over chicken, turkey or pork, try this recipe. It has the great combination of being sweet and sour at the same time.—Sharon Logan, Fort Atkinson, Wisconsin
- 4 cups diced fresh or frozen rhubarb, thawed
- 2 cups fresh or frozen cranberries
- 1-1/4 cups sugar
- 1/2 cup orange juice
- 1/2 cup honey
- In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork. Yield: 3-3/4 cups.
Originally published as Sweet 'N' Sour Rhubarb Sauce in Country Woman March/April 2002, p35
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