Easy Microwave Rhubarb Sauce Recipes

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MICROWAVE RHUBARB SAUCE



Microwave Rhubarb Sauce image

This sweet sauce is scrumptious served over ice cream. My sister shared the quick and easy recipe with me.-Carol Gode, Lamberton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 9 servings.

Number Of Ingredients 5

3 cups diced fresh or frozen rhubarb, thawed
1 cup water
1/2 cup sugar
1 package (3 ounces) cook-and-serve vanilla pudding mix
Vanilla ice cream, optional

Steps:

  • In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high for 6-8 minutes or until rhubarb is tender, stirring occasionally. Stir in pudding mix until blended; cook for 30-90 seconds or until thickened, stirring occasionally. Serve over ice cream if desired. ,

Nutrition Facts :

RHUBARB SAUCE



Rhubarb Sauce image

This sauce is a yummy use for rhubarb.

Provided by Alle88

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 4

4 cups chopped rhubarb
1 ½ cups water
½ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
  • Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 32.4 g, Fat 0.2 g, Fiber 1.5 g, Protein 2 g, Sodium 62.3 mg, Sugar 29.6 g

RHUBARB SAUCE



Rhubarb Sauce image

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 6

Number Of Ingredients 4

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

Steps:

  • In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
  • Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g

MICROWAVE STRAWBERRY RHUBARB SAUCE



Microwave Strawberry Rhubarb Sauce image

"I do a lot of cooking and baking in spring and early summer when the rhubarb is tender," writes Lorraine Guzek of Thief River Falls, Minnesota. "This tangy-sweet sauce is delicious over ice cream and so easy to make."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 cups.

Number Of Ingredients 6

4 cups sliced fresh or frozen rhubarb, thawed
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup sugar
4 drops red food coloring, optional

Steps:

  • In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Nutrition Facts : Calories 21 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

EASY MICROWAVE RHUBARB SAUCE



Easy Microwave Rhubarb Sauce image

Make and share this Easy Microwave Rhubarb Sauce recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Jellies

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

2 1/4 cups diced rhubarb
2 cups sugar

Steps:

  • In a microwave-safe bowl stir together the rhubarb with the sugar.
  • Cook on HIGH for about 10-12 minutes stirring a couple times.
  • Chill until ready to use.

Nutrition Facts : Calories 267.6, Fat 0.1, Sodium 1.8, Carbohydrate 68.7, Fiber 0.8, Sugar 67.1, Protein 0.4

RHUBARB SAUCE



Rhubarb Sauce image

This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed drinks, and is especially welcome over vanilla ice cream. The optional vanilla bean adds musky warmth that extract does not, so skip it completely - don't substitute - if not using. With this recipe, you get two goodies: the sauce of course, and the strained fruit that remains, which is great draped over yogurt in the morning or spread onto a slice of buttered toast.

Provided by Eric Kim

Categories     sauces and gravies

Time 1h20m

Yield 1 cup

Number Of Ingredients 4

1 1/2 pounds rhubarb, trimmed and cut into 3-inch pieces
1 cup granulated sugar
1 tablespoon lemon zest, and 2 to 3 tablespoons juice (from 1 large lemon)
1 vanilla bean, split lengthwise and scraped (optional)

Steps:

  • Heat oven to 350 degrees. In a roasting pan or large, shallow Dutch oven, combine the rhubarb, sugar, lemon zest and juice, vanilla bean (if using) and 2 1/2 cups water. Using clean hands, gently move the rhubarb around to disperse the ingredients. Roast until the rhubarb softens, the sugar dissolves and the water is pink, about 1 hour.
  • Let the pan cool slightly before carefully straining the syrup through a fine-mesh sieve into a large measuring cup or bowl. You should have about 2 1/2 cups rhubarb syrup. Transfer the roasted rhubarb to an airtight container and refrigerate for up to 1 week. Pour the syrup back into the pan.
  • On the stovetop over high heat, bring the syrup to a boil, immediately reduce the heat to medium-high and continue boiling, stirring with a wooden spoon, until the syrup has reduced by a little more than half, 10 to 12 minutes. Watch carefully so that the hot syrup doesn't boil over the sides of the pan. (You should have about 1 cup sauce.)
  • Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.

RHUBARB SAUCE II



Rhubarb Sauce II image

Serve warm over vanilla ice cream, or serve on the side with Rhubarb Muffins.

Provided by Michele O'Sullivan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 3

2 tablespoons unsalted butter
4 cups thinly sliced rhubarb
½ cup white sugar

Steps:

  • In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 31.5 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 1.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 1 mg, Sugar 30 g

EASY RHUBARB SAUCE



Easy Rhubarb Sauce image

This one is a bit different than others posted, as it also uses vanilla pudding mix. If you are using frozen rhubarb, make sure to thaw and drain it first.

Provided by knitaholic

Categories     Sauces

Time 17m

Yield 6-9 serving(s)

Number Of Ingredients 4

3 cups rhubarb (fresh or frozen)
1 cup water
1/2 cup sugar
1 (3 ounce) package vanilla pudding mix (not instant)

Steps:

  • In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally.
  • Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally.
  • Serve over ice cream if desired.

Nutrition Facts : Calories 131.4, Fat 0.2, SaturatedFat 0.1, Sodium 110.9, Carbohydrate 32.8, Fiber 1.2, Sugar 28.7, Protein 0.6

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