RHUBARB SAUSE RECIPES
EASY RHUBARB SAUCE RECIPE: HOW TO MAKE IT
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
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.
RHUBARB SAUCE RECIPE | LAND O’LAKES
This early summer fruit provides a sweet sauce for ice cream.
Provided by Land O'Lakes
Categories Sweet Rhubarb Vegetable Sauce and Condiments
Total Time 0 minutes
Prep Time 5 minutes
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in medium saucepan. Cook over high heat until mixture comes to a boil. Reduce heat to low. Cover; cook 3-5 minutes or until rhubarb is tender. Cool slightly. Cover; refrigerate until serving time.
Nutrition Facts : Calories 50 calories, FatContent 0 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 0 milligrams, SodiumContent 0 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 0 grams
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RHUBARB SAUCE II RECIPE | ALLRECIPES
Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.
From allrecipes.com
Reviews 4.7
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Dessert Sauce Recipes
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Reviews 4.7
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- In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
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RHUBARB SAUCE RECIPE: HOW TO MAKE IT
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
From tasteofhome.com
Reviews 4.4
Total Time 20 minutes
Category Breakfast, Brunch, Desserts
Calories 26 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 20 minutes
Category Breakfast, Brunch, Desserts
Calories 26 calories per serving
- In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.
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RHUBARB SAUCE RECIPE - NYT COOKING
This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed drinks, and is especially welcome over vanilla ice cream. The optional vanilla bean adds musky warmth that extract does not, so skip it completely — don’t substitute — if not using. With this recipe, you get two goodies: the sauce of course, and the strained fruit that remains, which is great draped over yogurt in the morning or spread onto a slice of buttered toast.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
- Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.
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RHUBARB SAUCE II RECIPE | ALLRECIPES
Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.
From allrecipes.com
Reviews 4.7
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Dessert Sauce Recipes
Calories 144.6 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Dessert Sauce Recipes
Calories 144.6 calories per serving
- In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
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RHUBARB SAUCE RECIPE - NYT COOKING
This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed drinks, and is especially welcome over vanilla ice cream. The optional vanilla bean adds musky warmth that extract does not, so skip it completely — don’t substitute — if not using. With this recipe, you get two goodies: the sauce of course, and the strained fruit that remains, which is great draped over yogurt in the morning or spread onto a slice of buttered toast.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 20 minutes
- Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.
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RHUBARB SAUCE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Rhubarb and Spice Sauce.
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Cuisine English
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Cuisine English
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RHUBARB SAUCE RECIPE | ALLRECIPES
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EASY RHUBARB SAUCE RECIPE | TASTE OF HOME
Directions. In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon zest and nutmeg. Serve warm or chilled over pound cake or ice cream.
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