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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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When those first tender shoots start turning our backyard rhubarb patches pink, I know spring is really here. This rhubarb sauce is a favorite.—Pat Burnley, Lancaster, Pennsylvania Ingredients:
4 cups chopped fresh or frozen rhubarb (1/2-inch pieces) |
1/2 cup sugar |
1/4 cup red raspberry preserves |
Directions:
1. In a saucepan, bring rhubarb and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until rhubarb is softened, about 6 minutes. Stir in preserves; heat through. Serve over ice cream, pound cake or fresh fruit. Yield: about 2 cups.
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