 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
|
A backyard rhubarb patch provides tangy stalks that Carol uses in the same mouthwatering way her mother did. I can whip up the sauce for Rhubard Sundaes in just 4 minutes while the chicken is broiling. she shares. It's fun to fix when unexpected guests drop by and also delicious served over pound cake. I freeze extra rhubarb I've picked so we can enjoy this treat anytime we like throughout the year. Carol Bushell, Holyrood, Ontario Ingredients:
2 cups chopped fresh or frozen rhubarb, thawed |
2 tablespoons water |
pinch salt |
1/2 cup sugar |
vanilla ice cream |
Directions:
1. In a microwave-safe bowl, combine the rhubarb, water and salt. Cover and microwave on high for 2 minutes, stirring after every minute. Stir in sugar; cover and microwave 30 seconds longer. Serve warm or cooled over ice cram. Store any leftover sauce in the refrigerator. Yield: about 2 cups sauce.
|
|