RASPBERRY RHUBARB SAUCE
Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. , Serve warm or chilled over frozen yogurt. Refrigerate leftovers.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
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Roshni Islam
[email protected]This sauce is a bit too tart for my taste. I think I'll add a little more sugar next time.
rahma bChn
[email protected]I love this sauce! It's so versatile. I've used it on ice cream, pancakes, and even as a filling for a pie. It's always a hit.
James 88 gaming with you
[email protected]This sauce is delicious! I used it on pancakes and it was the perfect topping. The sauce is sweet and tart, with a beautiful red color.
Carlos Rios
[email protected]I've made this sauce a few times now and it's always a crowd-pleaser. It's so easy to make and the flavor is amazing. I love the combination of raspberries and rhubarb.
Ahmad butt
[email protected]This raspberry rhubarb sauce was a hit with my family! The tartness of the rhubarb balanced perfectly with the sweetness of the raspberries. I served it over ice cream and it was the perfect summer treat.