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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Sauce Recipe

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This recipe for Rhubarb Sauce is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/4 cups sugar
1 TBSP water
1 TBSP finely shredded orange peel
6 cups fresh rhubarb slices, 1/4-inch thick
1/2 tsp vanilla
Directions:
Directions:
Mix sugar, water and orange peel in a saucepan. Bring to a boil. Add rhubarb. Reduce heat and simmer, uncovered, stirring often, until rhubarb is tender and mixture is thickened, about 8 minutes. Stir in vanilla. Cool. Spoon into clean jars; cover and refrigerate for no more than 1 week, or place in plastic containers and freeze.
Personal Notes:
Personal Notes:
A versatile sauce...good over ice cream or chicken. Or use in Delightful Rhubarb Layered Dessert

 

 

 

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