This easy to make rhubarb sauce is terrific on everything; use it to top a scoop of vanilla ice cream, or plain yogurt. It is just the thing on slice of pound cake and equally delicious spooned over cottage cheese. I like it as a side sauce too for grilled pork chops and roast chicken. Rhubarb sauce can be refrigerated for at least a week, or frozen for future use.
- 1 pound rhubarb cut into chunks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Combine the rhubarb and sugar in 1 quart saucepan. Add the sugar and salt and cook over medium heat, stirring occasionally until the sauce has thickened. Off the heat stir in the cinnamon and cloves. Use immediately or transfer to a jar and refrigerate.
- Goes great as a topping for ice cream, or try it on pancakes!
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