Serves: 6
1. Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally. Stir in rhubarb reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
2. Stir in cinnamon. Serve sauce warm or chilled.
NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 75 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 18g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 14% Iron 0% DIET EXCHANGES: 1 Fruit
Strawberry-Rhubarb Sauce: Substitute 1 cup strawberries, cut in half, for 1 cup of the rhubarb. After simmering rhubarb, stir in strawberries heat just to boiling.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rhubarb Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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