Rhubarb Sauce

Submitted by Ackman

"I absolutely LOVE rhubarb!!! When I was a kid, I'd pick it fresh, wet it down & then stick it into the sugar canister, when my Mom wasn't looking...YUMMMMM!!!!! This easy-to-make wonderful tasting sauce can be used as a topping for ice cream, pancakes or whatever else your little heart desires...I can eat it all by itself!!!"

 

• Ready In: 50mins
• Ingredients: 4
• Yields: 5 cups
• Serves: 6-8

ingredients

• 946.36 ml fresh rhubarb, diced fine
• 946.36 ml sugar
• 85.04 g package strawberry Jell-O gelatin dessert (can use Raspberry or Cherry is desired)
• 236.59 ml water (if needed)

directions

1. Mix the rhubarb & sugar together & let set overnight., covered.
2. Next day, stir in the water, if needed.
3. Bring to a boil over medium heat, stirring occasionally & watching carefully so not to burn -- boil for 15 minutes.
4. Add the JELLO & boil for another 3 minutes.
5. Pour into sterile jars or containers.
6. Refridgerate or freeze. (Will keep in fridge for up to 30 days IF you can leave it alone -- LOL!).
7. NOTE: Add a pint of strawberries to the sauce before boiling, if desired!

Reviews

[Terri Newell]

This is so yummy! It was easy, and fairly quick, not counting the overnight wait time. I think I might use less sugar next time, because it was quite sweet. I suppose it depends on how sour your rhubarb is.