Rhubarb Sauce

Rhubarb Sauce

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.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

1/2
to 3/4 cup sugar
1/2
cup water
1
lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired
  1. 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.
  2. Stir in cinnamon. Serve sauce warm or chilled.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Strawberry-Rhubarb Sauce:
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:

1 Serving (1 Serving (about 1/2 cup))
  • Calories 80
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 1g,
    • Sugars 17g),
  • Protein 0g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.