This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
Orange Rhubarb Sauce
Orange Rhubarb Sauce
Prep Time
20 min
Cook Time
10 min
Yield
about 2 cups
Ingredients
- 2 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon quick-cooking tapioca
- 2 medium navel oranges, peeled and sectioned
- 1 can (11 ounces) mandarin oranges, drained
- Vanilla ice cream and/or pound cake
Directions
- In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
Nutrition Facts
1/4 cup: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 38g carbohydrate (34g sugars, 2g fiber), 1g protein.
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