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Recipe: Appetizing Rhubarb Sauce

Posted at January 19, 2020 8:16 by admin in Rhubarb Recipes

Rhubarb Sauce. Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing's simple sauce. This old-fashioned rhubarb sauce is wonderful when spread on toast or English muffins, but it's just as good drizzled on ice cream or yellow cake. It's always an easy way to use and freeze your rhubarb.

Rhubarb Sauce Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. In large skillet, melt butter over high heat. Besides making a great side to meats and poultry, this sauce also can be served for dessert, either by itself or over pound cake or ice cream. You can cook Rhubarb Sauce using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rhubarb Sauce

  1. Prepare 2 cups of chopped rhubarb.
  2. It’s 1/2 cup of water.
  3. It’s 1 cup of sugar.
  4. Prepare 2 Tbs of orange juice.
  5. It’s 1 Tbs of cornstarch.

Barbecue sauce is hardly an expected place to find rhubarb, and that's part of Extra Rhubarb-BQ Sauce can be refrigerated for up to one month. Also try Rhubarb-BQ on pork and burgers. Rhubarb Sauce for Canning – Rhubarb barbeque (Rhubarb-BQ) sauce and Rhubarb-orange compote. Savory and sweet rhubarb sauce recipes.

Rhubarb Sauce instructions

  1. Put all ingredients into sauce pot and stir to combine.
  2. Cook over medium heat until it boils.
  3. Boil 8-10 minutes, until thickened.
  4. Chill.
  5. For strawberry rhubarb sauce, add 1 cup sliced strawberries and cook. Adjust sugar to taste..

It's technically a rhubarb compote, meaning a chunky fruit sauce, but whatever you choose to call it, we know you'll. Rhubarb gives this barbecue sauce a wonderful tangy flavor. Rhubarb is most often used in dessert recipes such as pie and compote, but its tart taste is just as excellent in savory recipes like this. At its simplest, rhubarb sauce only needs three ingredients (rhubarb, a sweetener and water) and a pot in which to stew them altogether until the rhubarb loses its crispness and softens. I love it on ice cream!

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