Berry Rhubarb Sauce
When those first tender shoots start turning our backyard rhubarb patches pink, I know spring is really here. This rhubarb sauce is a favorite.—Pat Burnley, Lancaster, Pennsylvania
Total TimePrep/Total Time: 30 min.
Makesabout 2 cups
- 4 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
- 1/2 cup sugar
- 1/4 cup red raspberry preserves
- In a saucepan, bring rhubarb and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until rhubarb is softened, about 6 minutes. Stir in preserves; heat through. Serve over ice cream, pound cake or fresh fruit.
Nutrition Facts2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.
Originally published as Berry Rhubarb Sauce in Country Woman May/June 2001