Rhubarb Sauce I Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Photo by RueBarbe

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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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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Reviewed: Jun. 6, 2004
Thanks for this quick and easy recipe, yum yum!
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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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Reviewed: Nov. 17, 2001
Definately need this sauce when eating the rhubarb muffins. excellent and easy to make
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Reviewed: Jun. 17, 2001
Thank you, I remember this from when I was a child, but didn't know it was so easy.
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Displaying results 11-17 (of 17) reviews

 
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