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
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Rajesh Adhikari
[email protected]This recipe is a great starting point, but I like to add a little bit of ginger and cinnamon to give it a more complex flavor.
Nopita Tmg
[email protected]I made this sauce for a party and it was a big hit! Everyone loved the unique flavor.
Aluko Mayowa
[email protected]This sauce is a great way to use up extra rhubarb. It's also very versatile. You can serve it over ice cream, yogurt, or even pancakes.
Quentin Boymah-Bristow
[email protected]I was disappointed with this recipe. The sauce was too tart for my taste, even after I added extra sugar.
Tania Haseeb
[email protected]The sauce was easy to make and tasted great. I used it to top my pancakes and waffles.
Gulkhan Zakhmi
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. I love the way the rhubarb and strawberries complement each other.
Safa Msalm
[email protected]I made this sauce for my rhubarb pie and it was delicious! The sauce is thick and flavorful, with just the right amount of sweetness.
James Armfield
[email protected]Followed the recipe exactly and the sauce turned out great! It's a bit tangy, but that's what I like about it. Perfect for a summer dessert.
Rubina Mubiru
[email protected]This rhubarb sauce was a delightful surprise! I had never cooked with rhubarb before, but I was intrigued by the recipe. The sauce turned out to be perfectly balanced, with just the right amount of sweetness and tartness. I served it over ice cream a