Rhubarb-Cherry Sauce | Midwest Living
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Rhubarb-Cherry Sauce

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)

Niacin (mg) 0, Polyunsaturated fat (g) 0, Potassium (mg) 189, Monounsaturated fat (g) 0, cal. (kcal) 74, calcium (mg) 40, sat. fat (g) 0, pro. (g) 1, vit. A (IU) 146, iron (mg) 0, chol. (mg) 0, carb. (g) 18, vit. C (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, fiber (g) 1, sugar (g) 14, sodium (mg) 64, Fat, total (g) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0

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