- 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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