Rhubarb Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cup, diced Rhubarb 1.25 cup Granulated Sugar 1 tsp Orange Peel .5 tsp Vanilla Extract .5 fl oz Water, tap
In a medium saucepan, bring sugar, water, and orange peel to a boil. Add rhubarb, stir, reduce heat to medium, and continue cooking uncovered over medium heat, stirring occasionally, at a low boil until rhubarb is soft and sauce is thickened, approximately 8 minutes.
When sauce reaches preferred consistency, remove from heat and add the vanilla extract, stirring to combine.
Let sauce cool; when cool, pour into glass jars (or other storage containers) and put in refrigerator. Store up to 3 weeks.*
*Home Preserving Tip from The Amusing Muse! Although this is not a recipe I have come up with, I have made this recipe in the past and have successfully canned it in sterilized pint jars in a boiling water bath for 10 minutes. It would successfully process for the same time in 4 oz or 8 oz jars as well. Waste not, want not!
Serving Size: Makes 16, 1/4 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user THEAMUSINGMUSE.
When sauce reaches preferred consistency, remove from heat and add the vanilla extract, stirring to combine.
Let sauce cool; when cool, pour into glass jars (or other storage containers) and put in refrigerator. Store up to 3 weeks.*
*Home Preserving Tip from The Amusing Muse! Although this is not a recipe I have come up with, I have made this recipe in the past and have successfully canned it in sterilized pint jars in a boiling water bath for 10 minutes. It would successfully process for the same time in 4 oz or 8 oz jars as well. Waste not, want not!
Serving Size: Makes 16, 1/4 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user THEAMUSINGMUSE.
Nutritional Info Amount Per Serving
- Calories: 69.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.8 g
- Protein: 0.4 g
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