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Ingredients
- Combine all of the ingredients for this basic rhubarb sauce while rhubarb supplies are bountiful, then freeze. When you have more time and inclination this fall or possibly winter, pull from freezer and prepare the sauce.
- 4 c. rhubarb pcs, cut into 1 inch pcs
- 1/2 c. granulated sugar
- 2 Tbsp. water
Directions
- To prepare the mix for the freezer, combine the rhubarb with the sugar, tossing to coat the pcs. Pack snugly into freezer bags or possibly cartons, leaving 1/2 inch head space; seal and freeze.
- When ready to prepare sauce, place the rhubarb/sugar mix into a pot, add in the 2 Tbsp. water, and gently heat, covered, till the rhubarb has thawed sufficient to be stirred and broken apart (if it's clumped). Continue cooking over low heat till the sugar melts and the rhubarb has completely thawed. Cook at a simmer till totally softened. Adjust sugar, adding more to taste.
- Let the sauce cold slightly, then puree in blender or possibly food processor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 625g | |
| Calories 554 | |
| Calories from Fat 20 | 4% |
| Total Fat 2.23g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 486mg | 20% |
| Potassium 1416mg | 40% |
| Total Carbs 133.6g | 36% |
| Dietary Fiber 9.6g | 32% |
| Sugars 113.93g | 76% |
| Protein 5.3g | 8% |
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