Rhubarb Sauce
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Rhubarb Sauce calories by ingredient
Introduction
This recipe is from the cookbook, "The Joy of Rhubarb," by Theresa Millang. This sauce is delicious over ice cream, cake, pancakes, and even try it over chicken, pork, etc! This is also good for a new spin on an easy appetizer of a brick of cream cheese served with crackers. Rhubarb is delicious! This recipe is from the cookbook, "The Joy of Rhubarb," by Theresa Millang. This sauce is delicious over ice cream, cake, pancakes, and even try it over chicken, pork, etc! This is also good for a new spin on an easy appetizer of a brick of cream cheese served with crackers. Rhubarb is delicious!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
Tips
If it's your first time using rhubarb, be sure to use ONLY the stalks. Leaves are toxic with high levels of oxalic acid - throw them on your compost pile.
Directions
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.