Rhubarb Orange Sauce Recipes

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MOM'S RHUBARB SAUCE



Mom's Rhubarb Sauce image

Mom's rhubarb sauce is a delicious rhubarb recipe and the perfect way enjoy it. This easy recipe uses 5 simple ingredients and takes very little time. The end result is a delicious rhubarb compote that is perfect as an accompaniment to both sweet and savory dishes.

Provided by Shelby Law Ruttan

Categories     Condiments

Time 20m

Number Of Ingredients 5

4 cups rhubarb (diced)
½ cup water
½ tsp salt
¾ cup granulated sugar
1 tsp vanilla extract

Steps:

  • Place rhubarb chunks, water, salt, and granulated sugar, in a large saucepan over medium-high heat.
  • Bring the rhubarb mixture to a boil then turn the heat to medium-low and cook for 10 minutes, or until the rhubarb has broken down and become soft.
  • Remove the sauce from the stove and stir in the vanilla. Allow the sauce to cool completely before storing in the refrigerator.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

ORANGE-RHUBARB SAUCE



Orange-Rhubarb Sauce image

This sauce bridges two seasons-it marries the citrus fruit of winter and spring's rhubarb. Its delicate color and bright flavor makes it the ideal accompaniment to Ricotta Cheesecake with Orange and Aniseed (page 55).

Yield makes 2 cups (500 ml)

Number Of Ingredients 3

1 cup (250 ml) orange juice (freshly squeezed or store-bought)
1/2 cup (100 g) sugar, or more to taste
3/4 pound (340 g) rhubarb, leaves trimmed, and stems cut into 1/4-inch (6-mm) slices (about 3 cups)

Steps:

  • In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces. Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.
  • In a food processor fitted with the metal blade, or in a blender, purée the rhubarb and its cooking liquid until smooth. Taste for sweetness and add more sugar, if desired.
  • This sauce can be stored in the refrigerator for up to 5 days.

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.

RHUBARB ORANGE SAUCE



Rhubarb Orange Sauce image

Make and share this Rhubarb Orange Sauce recipe from Food.com.

Provided by Chef Dragon Neraye

Categories     Sauces

Time 35m

Yield 16 ounces, 8 serving(s)

Number Of Ingredients 5

12 ounces rhubarb
3/4 cup minced onion
1/4 cup fresh orange juice
2 tablespoons golden raisins
2 teaspoons grated fresh ginger

Steps:

  • In a large saucepan, combine rhubarb, onions, orange juice, raisins and ginger.
  • Bring to a boil over medium heat, stirring often.
  • Reduce heat to low and cook stirring once or twice, for 5 minutes or until rhubarb is tender.
  • Set aside to cool.

Nutrition Facts : Calories 27, Fat 0.1, Sodium 2.6, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 0.7

RHUBARB ORANGE



Rhubarb Orange image

Provided by Amanda Hesser

Categories     easy, quick, dessert

Time 30m

Yield Serves 4

Number Of Ingredients 5

14 ounces rhubarb
1 blood or navel orange
2 vanilla beans
3 tablespoons Demerara sugar
2/3 cup creme fraiche

Steps:

  • Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
  • Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams

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