Rhubarb Sauce II

Rhubarb Sauce II

48 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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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Reviews (48)

Rate This Recipe
DeeMarie
107

DeeMarie

Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year.

WACKY124D
78

WACKY124D

Because of the previous reviewers' suggestion, I also put a squirt of vanilla in at the end. In addition, I used 1/3 cup brown sugar instead of the white, and added a dash of cinnamon. I also have made this substituting a cup of frozen cranberries for a cup of the rhubarb. Yummmm!!!!!

twebby
55

twebby

Yummy! Can be made with less butter and sugar for the health-concious:) Also don't worry too much about cutting the rhubarb - it will just boil down:)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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