Nutritional Info

Nutrition Facts

Serving Size 1 (244g)

Calories 546
Calories from Fat 32 (6%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 181.4mg 60%
Sodium 194.9mg 8%
Potassium 7066.5mg 150%
Total Carbohydrate 195.3g 65%
Dietary Fiber 8.5g 34%
Sugars 5.8g
Protein 10.7g 21%

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Recipe Description
My daughter-in-law Shelly's Grandma Ilo, grows her own rhubarb for her sauce, especially beloved over vanilla ice cream (and yes, she cranks that herself too). My friend Carolyn Arnold, a California transplant who comes from Minnesota, as does Ilo, tells me her family makes rhubarb sauce exactly the same way. When she was growing up, everyone had a patch of rhubarb in their yard, and rhubarb sauce was a rite of spring and early summer. Use only the red part of the stem. Discard the leaves, which are poisonous.
Prep time
10 min
Cook time
15 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  sugar
2 Cup(c)  rhubarb, red part only, chopped in 3/4 inch pieces

Preparation

Wash the rhubarb very well. Combine the rhubarb and 1 cup water in a medium sized saucepan and bring to a boil. Cook, uncovered, over medium heat until the rhubarb is tender and beginning to break apart, about 7 to 10 minutes. Don't cook it too long or it will lose its pink color. Add the sugar and stir until it dissolves. Set aside to cool. Serve the rhubarb by itself or over ice cream. The sauce will keep, covered and refrigerated, for 1 week.

Additional notes

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Homemade Rhubarb Sauce
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