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Strawberry Rhubarb Sauce
SUBMITTED BY:
Lorraine Guzek
"'I do a lot of cooking and baking in spring and early summer when the rhubarb is tender,' writes Lorraine Guzek of Thief River Falls, Minnesota. 'This tangy-sweet sauce is delicious over ice cream and so easy to make.'"
RECIPE RATING:
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(9)
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PREP TIME
25 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
4 cups sliced fresh or frozen rhubarb, thawed
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup sugar
4 drops red food coloring
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DIRECTIONS
In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled.
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REVIEWS
Reviewed on Sep. 21, 2007 by
SANDYARENZ
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SANDYARENZ
Sep. 21, 2007
This was super quick and really tasty. I served this on angel food cake with whipped cream and fresh strawberries. Also good on pancakes, french toast, waffles or ice cream. Came out really thick. I reduced the sugar to 2/3 cups and might reduce to 1/2 cup next time. I've made this with and without the tapioca and like it better without the tapioca.
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5 users found this review helpful
This was super quick and really tasty. I served this on angel food cake with whipped cream...
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Reviewed on May 21, 2007 by Brook
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Brook
May 21, 2007
I was suprised how easy this recipe was. I thought you would need more water but once it cooks down in the microwave it was fine. The tapioca actually makes it thicker like a pudding when you serve it chilled. It is a thicker sauce but one of a kind. Everyone loves it~
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4 users found this review helpful
I was suprised how easy this recipe was. I thought you would need more water but once it...
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Reviewed on Jun. 13, 2007 by GINNYJUL
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GINNYJUL
Jun. 13, 2007
This is a wonderful recipe and I reduced the sugar to 2/3 cup.
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3 users found this review helpful
This is a wonderful recipe and I reduced the sugar to 2/3 cup.
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Reviewed on May 27, 2007 by
JAK3G
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JAK3G
May 27, 2007
A wonderful, quick easy, delicious sauce! I had a last minute dinner for family. I made this sauce to serve over vanilla ice cream. It was really yummy but just eating it plain was very good too! I halved the recipe and made it with fresh rhubarb and fresh strawberries (not frozen).
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3 users found this review helpful
A wonderful, quick easy, delicious sauce! I had a last minute dinner for family. I made this...
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Reviewed on May 21, 2007 by Farm Wife
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Farm Wife
May 21, 2007
Easy and delicious! Good by itself, too.
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3 users found this review helpful
Easy and delicious! Good by itself, too.
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Reviewed on Jul. 14, 2008 by Sloan
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Sloan
Jul. 14, 2008
This stuff is amazing! I love it on a whole wheat bagel with cream cheese. I have made it several times, and love it more and more each time! I usually use slightly more than half of the amount of tapioca that is called for, and instead of the full cup of white sugar, I break it down into 1/3 cup of white sugar and 1/3 cup of brown sugar. Most recently I used 2 mangoes in place of the strawberries.
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2 users found this review helpful
This stuff is amazing! I love it on a whole wheat bagel with cream cheese. I have made it...
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Reviewed on Jun. 2, 2008 by
csdodson
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csdodson
Jun. 2, 2008
I made this with fresh strawberries, and served it over homemade vanilla/chocolate chip ice cream. Everyone loved it!
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2 users found this review helpful
I made this with fresh strawberries, and served it over homemade vanilla/chocolate chip ice...
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Reviewed on Feb. 9, 2007 by kristina
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kristina
Feb. 9, 2007
easy and tasty
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2 users found this review helpful
easy and tasty
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Reviewed on Jul. 9, 2008 by Wendy
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Wendy
Jul. 9, 2008
5 stars with the following changes. Used fresh berries and rhubarb and no tapioca. 2/3 cup sugar, pinch of salt, and 1/2 tsp. vanilla apon cooling. Sauce thickens as it cools. Simple.
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1 user found this review helpful
5 stars with the following changes. Used fresh berries and rhubarb and no tapioca. 2/3 cup...
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