Ginger-Rhubarb Sauce
This is very good served with roast duck or pork.
Yield
2 cupsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rhubarb
fresh or frozen, cut in 1in pieces |
|
| 1 | cup |
orange juice
|
|
| ¼ | cup |
sugar
|
|
| 1 | x |
oranges
zest only |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rhubarb
fresh or frozen, cut in 1in pieces |
|
| 237 | ml |
orange juice
|
|
| 59 | ml |
sugar
|
|
| 1 | x |
oranges
zest only |
*
|
Directions
Simmer the rhubarb and the orange juice with ½ the zest for 15 minutes, uncovered.
Add the sugar and cook 15 minutes more.
This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving.
