Rhubarb-Cherry Sauce | Midwest Living

Rhubarb-Cherry Sauce

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Rhubarb-Cherry Sauce

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  • Yield: 2-1/2 cups
  • Prep 25 mins
  • Cook 40 mins

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Ingredients

  • 2 large red onions, coarsely chopped (2 cups)
  • 1/3 cup cider vinegar
  • 1/3 cup dried cherries
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 1 tablespoon lime juice or lemon juice
  • 1 teaspoon grated fresh ginger or 1/8 tsp. ground ginger
  • 1/4 teaspoon salt
  • 3 cups fresh rhubarb, cut into 1/2-inch pieces or 3 cups frozen rhubarb, thawed and drained

Directions

  1. In a medium saucepan combine all ingredients except rhubarb. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add rhubarb; cover and simmer for 10 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or 5 to 10 minutes more if using frozen rhubarb. Let cool. To store, cover and chill in the refrigerator up to 1 week. Makes about 2-1/2 cups.

Nutrition Facts

(Rhubarb-Cherry Sauce)

fiber (g) 1, sugar (g) 14, Niacin (mg) 0, vit. A (IU) 146, cal. (kcal) 74, vit. C (mg) 5, pro. (g) 1, carb. (g) 18, calcium (mg) 40, Potassium (mg) 189, iron (mg) 0, Folate (µg) 8, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 64, Riboflavin (mg) 0, Thiamin (mg) 0

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