RECIPES FOR RHUBARB SAUCE RECIPES

Name: Rhubarb Sauce
Prep time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 to 3/4 cup sugar; 1/2 cup water; 1 lb rhubarb, cut into 1-inch pieces (4 cups); Ground cinnamon, if desired

RHUBARB SAUCE RECIPE - BETTYCROCKER.COM

Rhubarb Sauce Recipe - BettyCrocker.com image

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon–we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 4

Ingredients

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

Steps:

In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80 , CarbohydrateContent 18 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 1 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving (about 1/2 cup), SodiumContent 0 mg, SugarContent 17 g, TransFatContent 0 g

EASY RHUBARB SAUCE RECIPE: HOW TO MAKE IT

Easy Rhubarb Sauce Recipe: How to Make It image

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it’s equally decadent drizzled on pound cake or ice cream. —Jackie Hutshing, Sonoma, California

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1-1/4 cups.

Number Of Ingredients 6

Ingredients

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

Steps:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 16g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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