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Rhubarb Sauce by

Source: The Good Housekeeping Illustrated Cookbook


1 1/2 pounds rhubarb, cut up into chunks
3/4 cup water
2/3 cup sugar (or to taste)


1. In 2 quart saucepan over medium heat, heat rhubarb and water to boiling. Reduce heat to low; cover and simmer 5 minutes or until rhubarb is tender, but not broken up.
2. During last minutes of cooking time, stir sugar into sauce. Serve hot or refrigerate to serve cold.
NOTE: I add some red food coloring to make it appear more appetizing and I go light on the water until I see how much the rhubarb melts down.

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