Spiced Rhubarb Sauce Recipe

5 1 1
Spiced Rhubarb Sauce Recipe
Spiced Rhubarb Sauce Recipe photo by Taste of Home
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Spiced Rhubarb Sauce Recipe

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5 1 1
Publisher Photo
Served here with pork chops, this unique sauce adds bold flavor to just about any cut of pork. The savory-sweet, relish-like sauce is also a perfect complement to roasted, baked or grilled chicken. Kara Hawke — Polk, Pennsylvania
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.

Ingredients

  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons steak seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened.
Serve warm with chicken or pork. Refrigerate leftovers. Yield: 2-1/2 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Originally published as Spiced Rhubarb Sauce in Healthy Cooking April/May 2010, p37

Nutritional Facts

2 tablespoons: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 195mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons steak seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened.
  2. Serve warm with chicken or pork. Refrigerate leftovers. Yield: 2-1/2 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Originally published as Spiced Rhubarb Sauce in Healthy Cooking April/May 2010, p37

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byersv User ID: 4351206 146348
Reviewed Apr. 10, 2010

"Delicious! We served it with grilled pork chops."

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