Besides making a great side to meats and poultry, this sauce also can be served for dessert, either by itself or over pound cake or ice cream.
to 3/4 cup sugar
lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired
In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
Stir in cinnamon. Serve sauce warm or chilled.
Substitute 1 cup strawberries, cut in half, for 1 cup of the rhubarb. After simmering rhubarb, stir in strawberries; heat just to boiling.
Rhubarb varies in sweetness, so add sugar to taste.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (about 1/2 cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.