Berry Rhubarb Sauce Recipes

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EASY RHUBARB SAUCE



Easy Rhubarb Sauce image

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 6

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

Steps:

  • In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

STEWED RHUBARB & RED BERRIES



Stewed Rhubarb & Red Berries image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups)
1 cup sugar
1/2 teaspoon kosher salt
1 pint fresh or frozen strawberries, hulled and thickly sliced
1/2 pint fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup freshly squeezed orange juice (2 oranges)
2 tablespoons orange liqueur (optional)
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

KNOTT'S BERRY FARM CHERRY RHUBARB SAUCE



Knott's Berry Farm Cherry Rhubarb Sauce image

This alone for me is a reason to stop by Knotts Berry Farm's Resturant and have their famous chicken dinner.I remember as a child, going there for special occasions. And I never miss a chance to stop by and eat there when we are near by. I love their Cherry Rhubarb Sauce that comes before the main meal. Try it, I know you will love it!

Provided by cxstitcher57

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 lb cherry rhubarb, chopped in one inch slices
1 1/2 cups sugar
2 1/4 cups water

Steps:

  • Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
  • Add water to mixture and bring to a boil slowly, uncovered.
  • Cook for 1 to 5 minutes, until your rhubard is soft.
  • Cool, cover and refrigerate for several hours before servings.
  • Can add a dash of whipping cream to the top if you like for that extra touch.

Nutrition Facts : Calories 209.4, Fat 0.1, Sodium 4.8, Carbohydrate 53.4, Fiber 1.4, Sugar 50.8, Protein 0.7

RHUBARB SAUCE



Rhubarb Sauce image

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 6

Number Of Ingredients 4

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

Steps:

  • In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
  • Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g

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