Reviewed: Aug. 31, 2009

This was a very quick and easy recipe that tasted really good. I did cut back on the sugar, and added some butter. It was really good over pork chops. Will make again.

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Ari's mommy

Cooking Level: Intermediate

Living In: Tigerton, Wisconsin, USA

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Reviewed: Aug. 25, 2009

Easy, but too sweet. I would suggest cutting back on the sugar and then adding more if you think you need it. I used about 1 1/4 cups of "brown" sugar. I added a pat of butter and a sprinkle of cinnamon. Mine was much shorter than twelve minutes to be the consistency I wanted, but I did add a little water, so maybe that quickened the process.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

Fantastic! I used only 1 cup of sugar.

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marlebby

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Reviewed: Jun. 30, 2009

This was really good with some changes. I used 2 cups of rhubarb to only one cup of sugar. I really felt that this was the perfect ratio of sugar to rhubarb (sweet to tart). This came out with a perfect jelly-like consistency and will be absolutely delicious drizzled over oatmeal, ice cream or cake. YUM!

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jm.helle

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

YUMMY!! like others, I seriously decreased the sugar to about 1 cup rhubarb to 1/4 c sugar. One batch, I used Strawberry Jello and a little water instead of sugar - nice...brings back childhood memories.

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BonBon

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Reviewed: Dec. 25, 2008

Delicious!

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NinaBee

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Reviewed: May 6, 2008

This seemed like too much sugar, so I decreased it to 1 1/2 cups - and the sauce still came out more like soup than sauce. Even after cooling in the fridge, it was still pretty soupy. I did use sucanot for part of the sugar - maybe that made a difference? Next time I'll try just 1/4 cup sucanot, and perhaps 1 cup sugar. The sucanot adds a nice light molassas flavor to the rhubarb.

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COOKINGFOR7

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Reviewed: Apr. 7, 2007

Excellent! Brought back childhood memories of dixie cups full of sugar and fresh picked rhubarb stalks! I used 2 cups frozen rhubarb that was cut in pieces; after thawing I diced it, added 1/2 cup sugar and microwaved it at 2 minute intervals stirring each time. We'll use it over my sister's cheesecake this afternoon!

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Scoobiemama

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Reviewed: Nov. 26, 2006

Perfect!! So easy yet so delicious, I served it on top of crepes...wonderful! Just watch it closely so that your microwave doesn't become a disaster!

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Jill Marie

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 9, 2005

I also find the recipe too sweet. I rate it as a 5 with the following changes: Use the rhubarb in a ratio of 2:1 with sugar, for example, 1 C. rhubarb to 1/2 C. sugar. Also, add a pinch of salt and some vanilla after it has cooked. My small batch cooked in 4 minutes.

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Wendy

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Reviewed: Jun. 10, 2005

Yummy! Easy, no-fuss recipe. Thick enough when cool to use as jam on toast. I will make this again, probably with less sugar (the sweet/sour ratio being a matter of personal preference). I will use this method for stewed rhubarb, too: it was 'stewed' at about 7 minutes.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2005

This was way TOO sweet for me. I had to go get more rhubarb to tone it down, otherwise I would have had to throw it away. For me half the sugar called for is more than enough and I'm not a fan of sour things.

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SOLLY2

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Reviewed: Jun. 6, 2004

Thanks for this quick and easy recipe, yum yum!

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CINNAMON1

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Reviewed: Jul. 27, 2002

Childhood memories...my grandmother used to make this and I loved it. This is a quick way to make it!!!! Thanks for sharing -- I made some and gave it to my mother.........she loved it!!!!

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