Reviewed: Jul. 20, 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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tessah5702

Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

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Reviewed: Jun. 25, 2009

When I was young my aunt made delicious rhubarb jam. I haven't had any for about 30 years so I bought some frozen rhubarb yesterday and found this recipe to try. I love it! Next I'm going to try it with fresh rhubarb, which I'm sure will be even better. Thank you for such a simple, delicious recipe.

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Julie E.

Cooking Level: Intermediate

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Reviewed: May 27, 2009

This recipe is very tasty and so easy! I also used 3 cups rhubarb and one cup frozen strawberries. Then reduced the sugar to 1/3 cup. I used an immersion blender to make the mixture nice and smooth.

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Jen

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Reviewed: May 21, 2009

I goofed it up and it still worked! I'm generally pretty good at reading directions, but I threw everything in the pot and then read them! It's ok, the rhubarb softened up and disintegrated as it was supposed to. I love almond, so I threw a bit of almond extract in there. Also, it makes it more appetizing if you throw a couple of drops of red food coloring in. Delicious!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 14, 2009

Simple, terrific tasting and a seasonal delight.

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HESTIA

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Reviewed: Jul. 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.

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DeeMarie

Cooking Level: Expert

Home Town: Dixonville, Pennsylvania, USA

Living In: Commodore, Pennsylvania, USA

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Reviewed: Apr. 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!!!!!

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WACKY124D

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Reviewed: May 30, 2007

Very tastey! I also added vanilla to the sauce and served it with a cream cheese pound cake. Yummy!

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nickyp

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Jefferson, Wisconsin, USA

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Reviewed: May 28, 2007

I used 3 cups rhubarb and 1 cup frozen strawberries and it was delicious. Just like my gramdma used to make. I like it over ice cream or spread over toast the best! I also foungd it easiest to just toss the rhubarb and strawberries along with the melted buter and sugar into the blender for a spin to get the smooth texture. Thanks for posting.

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Bryan

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: May 8, 2007

This is really easy to make and I added strawberries too--I meant to serve it with yogurt or over ice cream but ended up spreading a lot on toast and it was really good!

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jun. 21, 2005

AWESOME!!!!! I haven't had rhubarb sauce since I was a kid and boy does this taste great. My son is in love with this sauce. The only change I made was I added a little more sugar and when it was done cooking, I added a little vanilla. Great recipe.

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GAYL*MI

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Reviewed: Jun. 5, 2005

Very good!

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RJKING777

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Reviewed: Jan. 11, 2002

I love dis recipe but not my favourite!! I tried making it. My mum was da 1st 1 2 try it. She loved it so she asked me 2 bake it again!! Thanx Michele!!

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