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Ingredients
- 4 c. Rhubarb, minced
- 2/3 c. Granulated sugar
- 1/2 c. Water
- 4 tsp Cornstarch
- 4 tsp Nut liqueur, or possibly orange juice
Directions
- In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 min or possibly till tender. Pressing gently on fruit, strain into bowl to make about 1-1/2 c. juice; set rhubarb aside. Return juice to saucepan.
- Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat, whisking constantly , for 3 min or possibly till thickened. Stir in any whole pcs of rhubarb. Serve hot or possibly at room temperature.
- NOTES : Sauce can be covered and refrigerated for up to 1 week.
- Makes 2cups.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 628g | |
| Calories 633 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 1057mg | 30% |
| Total Carbs 159.66g | 43% |
| Dietary Fiber 6.7g | 22% |
| Sugars 137.24g | 91% |
| Protein 3.32g | 5% |
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