Friday, May 6, 2016

Rhubarb Sauce ~ Flashback Friday

 
It's Flashback Friday, and I'm bringing back a recipe that I posted here four years ago.  With fresh rhubarb readily available at this time of the year, why not make a simple sauce that is great warm or cold and can be used as an ice-cream topping or as a side-dish for chicken or pork?

  • 1.5 pounds rhubarb ~ about 5 cups chopped
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons cherry flavored gelatin.
  1. Cut rhubarb into 1/2 inch pieces
  2. Place in saucepan, together with sugar and water.
  3. Bring to a boil.
  4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
  5. Remove from heat and stir in cherry flavored gelatin.
  6. Serve warm or cold. 
 

9 comments:

  1. The rhubarb is almost ready! How unique to use this as a complement for pork or chicken. It might take care of John's need for red stuff (cranberry sauce), which is not easy to find this time of year nor as economical as during the holidays.

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  2. I want to make this. Can you can this or freeze it? Any tips?

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  3. Have you ever tried this with sugar-free jello?

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  4. We love anything rhubarb and mine is almost ready for the picking! I like the idea of adding the cherry gelatine for the colour and the thickening! My mom always used to make hug batches of "stewed" rhubarb and canned it. It was served as a dessert with chopped pineapple or banana.

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    1. That's a great idea to can it if you have an abundance! I have a few plants that produce well and I chop and put in the freezer, but I see some Amish gardens have a row of it and wonder how they use it all. Now I know--it can be canned. Thanks. :)

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  5. I was eager to try this recipe five years ago when you first posted it, and since then have enjoyed it so much! I, too, preserve rhubarb by canning it, and use your recipe for this purpose as well. This way, we can enjoy it year round - simply open a jar, warm it up on the stovetop or in the microwave, and presto, it's ready to top ice cream, cheesecake, etc. I also like to use raspberry jello in this recipe. Thanks so much, Judy! Thanks also for the rhubarb slush recipe, too, that you posted a few years ago - It is delicious and also a family favorite!

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    1. Thank-you so much for giving your review! It's always good to hear how the recipes have worked out for others...and also their variations.

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  6. This looks delicious, thanks Ellen :)

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  7. Serve cold rhubarb sauce over slices of angel food cake. YUM!

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