Recipe by GEM822
"Perfect if you have an unsatisfied sweet tooth."
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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.
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.
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!!!!
Definately need this sauce when eating the rhubarb muffins. excellent and easy to make
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.
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!
Thank you, I remember this from when I was a child, but didn't know it was so easy.
Some slight modifications, but this turned out great! I used about 2 cups of rhubarb and about 1/4 cup of artificial sweetener (Splenda). I cooked it for 3 minutes, then stirred, cooking for a total of 12 minutes. I sprinkled some salt on top, and added about 1 tsp of vanilla. It is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Sauce I
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
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