Fresh Now Rhubarb-Cherry Sauce

This savory rhubarb sauce recipe is best when rhubarb is at its peak, but it can keep in the freezer for up to three months. Serve it with grilled chicken or fish.

  • Yields: 2-1/2 cups
  • Prep: 25 mins
  • Cook: 40 mins
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Fresh Now Rhubarb-Cherry Sauce
Ingredients
2
large red onions, coarsely chopped (2 cups)
1/3
cup cider vinegar
1/3
cup dried cherries
1/4
cup packed brown sugar
1/4
cup water
1
tablespoon lime juice or lemon juice
1
teaspoon grated fresh ginger or 1/8 tsp. ground ginger
1/4
teaspoon salt
3
cups fresh rhubarb, cut into 1/2-inch pieces or 3 cups frozen rhubarb, thawed and drained
Directions
  1. In a medium saucepan combine all ingredients except rhubarb. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add rhubarb; cover and simmer for 10 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or 5 to 10 minutes more if using frozen rhubarb. Let cool. To store, cover and chill in the refrigerator up to 1 week. Makes about 2-1/2 cups.
Nutrition Facts (Fresh Now Rhubarb-Cherry Sauce)
    Per serving:
  • 74 kcal cal.,
  • 64 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 14 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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