Rhubarb Sauce II

Rhubarb Sauce II

55
Michele O'Sullivan 120

"Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins."
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Ingredients

15 m servings 145 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

Reviews

55
  1. 66 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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!

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 t...

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 ...

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:)

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 ...

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...

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!

I added vanilla at the end of cooking as suggested by other reviews... vanilla makes any dessert sauce better! A delicious (and quick!) spring dessert served over angel food cake with a whipped...

I made this but would have preferred it be sweeter. I will add strawberries next time. Also, I took the advice given about not cutting fine because it will cook down. I cut to 2-inch pieces. ...

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 s...