Microwave Strawberry Rhubarb Sauce Recipe

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Microwave Strawberry Rhubarb Sauce Recipe
Microwave Strawberry Rhubarb Sauce Recipe photo by Taste of Home
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Microwave Strawberry Rhubarb Sauce Recipe

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"I do a lot of cooking and baking in spring and early summer when the rhubarb is tender," writes Lorraine Guzek of Thief River Falls, Minnesota. "This tangy-sweet sauce is delicious over ice cream and so easy to make."
MAKES:
26 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
26 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1/2 cup water
  • 1/4 cup quick-cooking tapioca
  • 1 cup sugar
  • 4 drops red food coloring, optional

Directions

In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled. Yield: 4-1/2 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Sauce in Quick Cooking March/April 2003, p61

Nutritional Facts

2 tablespoons: 21 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 0 protein.

  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1/2 cup water
  • 1/4 cup quick-cooking tapioca
  • 1 cup sugar
  • 4 drops red food coloring, optional
  1. In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled. Yield: 4-1/2 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Sauce in Quick Cooking March/April 2003, p61

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PennyGraham User ID: 4262767 205457
Reviewed Jul. 3, 2010

"Thank you for this delicious recipe. I never liked rhubarb, but was urged to try a similar recipe at a church dinner and loved it. I lost that recipe when my previous computer died, so I was excited to find this one. I substitue Splenda/Sugar Blend (for baking) and make this on the stovetop in a non-stick dutch oven. It still turns out delicious every time! My Mom and I eat this plain like we would applesauce, and I've even been asked at work if a coworker could try it when she saw it in my lunch!"

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