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Rhubarb Sauce II

Rhubarb Sauce II

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Michele O'Sullivan

Michele O'Sullivan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

DeeMarie
115

DeeMarie

7/5/2008

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
83

WACKY124D

4/25/2008

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
62

twebby

7/21/2009

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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