Rhubarb Sauce
Yield
1 servingsPrep
10 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rhubarb
cut in one inch piecs |
|
| ⅓ | cup |
sugar
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rhubarb
cut in one inch piecs |
|
| 79 | ml |
sugar
|
|
| 0.6 | ml |
cinnamon
|
|
| 1 | pinch |
salt
|
*
|
Directions
Wash and cut rhubarb and combine, in a 2 quart saucepan, with sugar, cinnamon, and salt.
Bring to a boil; reduce heat, cover and simmer until saucy, 5 to 8 minutes.
See NOTE.
Cool and refrigerate until ready to use NOTE: To thicken for use in recipes: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into rhubarb mixture as soon as it's saucy. Cook, stirring until clear and thickened. Cool and store.
