Sweet 'N' Sour Rhubarb Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:15 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 15 servings


  • 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

Nutritional Facts

1 serving (1/4 cup) equals 116 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 30 g carbohydrate, 1 g fiber, trace protein.


  1. 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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