EASY RHUBARB SAUCE
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB SAUCE
This sauce is a yummy use for rhubarb.
Provided by Alle88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
- Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g
RHUBARB SAUCE II
Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.
Provided by Michele O'Sullivan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 31.5 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 1 mg, Sugar 30 g
RHUBARB SAUCE
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB SAUCE
This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed drinks, and is especially welcome over vanilla ice cream. The optional vanilla bean adds musky warmth that extract does not, so skip it completely - don't substitute - if not using. With this recipe, you get two goodies: the sauce of course, and the strained fruit that remains, which is great draped over yogurt in the morning or spread onto a slice of buttered toast.
Provided by Eric Kim
Categories sauces and gravies
Time 1h20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. In a roasting pan or large, shallow Dutch oven, combine the rhubarb, sugar, lemon zest and juice, vanilla bean (if using) and 2 1/2 cups water. Using clean hands, gently move the rhubarb around to disperse the ingredients. Roast until the rhubarb softens, the sugar dissolves and the water is pink, about 1 hour.
- Let the pan cool slightly before carefully straining the syrup through a fine-mesh sieve into a large measuring cup or bowl. You should have about 2 1/2 cups rhubarb syrup. Transfer the roasted rhubarb to an airtight container and refrigerate for up to 1 week. Pour the syrup back into the pan.
- On the stovetop over high heat, bring the syrup to a boil, immediately reduce the heat to medium-high and continue boiling, stirring with a wooden spoon, until the syrup has reduced by a little more than half, 10 to 12 minutes. Watch carefully so that the hot syrup doesn't boil over the sides of the pan. (You should have about 1 cup sauce.)
- Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.
STRAWBERRY RHUBARB SAUCE
This time of year I crave a taste of spring. This is quick and easy! I love it plain, over ice cream, poundcake, or pancakes.
Provided by Michelle S.
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all in a medium saucepan.
- Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.
Nutrition Facts : Calories 121.1, Fat 0.2, Sodium 3.5, Carbohydrate 30.5, Fiber 1.8, Sugar 27.4, Protein 0.8
STRAWBERRY RHUBARB SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
RHUBARB SAUCE
There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
- Stir in cinnamon. Serve sauce warm or chilled.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g
RHUBARB SAUCE
Rhubarb and Spice Sauce.
Provided by oo00ookellyoo00oo
Time 1h30m
Yield Makes Jars
Number Of Ingredients 0
Steps:
- To soften the shallots, boil in water for around 5 minutes. Drain once ready. Place the Rhubarb in the large pan with 150ml of the malt vinegar, shallots (drained), cayenne, cloves, salt and black pepper (ground). Bring this slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour. after this hour is up place your jars in boiling water in the large pan and keep at a boil until needed.
- Remove the cloves from the mixture with a fork and throw away. then you can puree the mixture in a food processor. Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to the boil, slowly. Stir regularly to dissolve all the sugar, this is very important. Stir in the Turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until lovely and thick, it may take longer or even less, just keep patient and stay with it. It needs to remain a consistency that is easily poured, bare this in mind.
- Remove from the heat once ready and allow to cool slightly. Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. This is important if it is not going to be used straight away or quickly. Especially if being made for gifts.
- Is great with cold meats or in luxury sandwiches with thick wholemeal bread. My Dad who grows his own rhubarb asked me to make something with his excess, (only so much rhubarb crumble we could eat) My grandma used to make this sauce with me years ago, but i have added the spices and brandy. Before it was too sweet for meats but too vinegary for puddings, however you do not have to use a whole teaspoon of cayenne pepper if you would prefer it to be slightly milder. This can be difficult to make if you are not patient, but is really worth the wait and work. Nothing beats a homemade Sauce.
RHUBARB SAUCE WITH ZEST
I love rhubarb sauce but this recipe is so much better then the plain sauce I'm use to. I hijacked this recipe from Dreamer in Ontario. It is the filling from her Recipe #239834 recipe. I just added more zest when I made it. I also made directions for cooking it using fresh rhubarb. It tasted so good that I just had to post it as a sauce recipe.
Provided by Charlotte J
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, cornstarch and zest in a saucepan.
- Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
- Serve hot or cold.
- If using fresh rhubarb:.
- Add 1/8 cup water to rhubarb in saucepan, cover with lid and cook.
- When it has cooked down, mix cornstarch with 2 T of water and whisk into rhubarb.
- Add sugar and zest.
- Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Nutrition Facts : Calories 159, Fat 0.1, Sodium 2.2, Carbohydrate 40.6, Fiber 1.7, Sugar 34.3, Protein 0.5
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