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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Rhubarb Sauce Recipe

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This recipe for Rhubarb Sauce is from Sinnett-Iacuone Family Recipes, 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:  
8 cups rhubarb, cut into 1″ pieces
1 cup water
1 – 1 1/2 cups sugar (depending on how sweet you want it!)
1/4 teaspoon nutmeg
2 teaspoons cornstarch
1/4 cup cold water
Directions:
Directions:
Put the rhubarb, water, sugar and nutmeg into a medium saucepan. Bring to a boil, reduce the heat to low and simmer for 20 minutes, until the rhubarb is tender and has fallen apart.
If you would like a thicker sauce than you’ve got, whisk together the cornstarch and cold water in a small bowl until completely dissolved, and then stir this mixture into your sauce – bringing it back up to a boil for a minute or so, until it has reached the consistency you would like.
Serve warm over vanilla ice cream, or even better – chill overnight and then stir a couple big spoonfuls into a bowl of plain yogurt!
*This sauce freezes wonderfully. Just cool completely in freezer-safe tupperware and freeze for up to a year!

 

 

 

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