Fresh Now Rhubarb-Cherry Sauce
Recipe from Better Homes and Gardens

This savory rhubarb sauce recipe is best when rhubarb is at its peak, but it can keep in the freezer for up to three months. Serve it with grilled chicken or fish.


Fresh Now Rhubarb-Cherry Sauce

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Servings: Makes: about 2-1/2 cups
Prep Time: 25 mins
Total Time: 1 hr 5 mins
Related Categories: Cherries, Lemons, Limes, Onions, Rhubarb, Sauces
 
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Ingredients
  • 2  large
    red onions, coarsely chopped (2 cups)
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  • 1/3  cup
    cider vinegar
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  • 1/3  cup
    dried cherries
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  • 1/4  cup
    granulated sugar
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  • 1/4  cup
    packed brown sugar
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  • 1/4  cup
    water
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  • 1  Tbsp.
    lime juice or lemon juice
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  • 1  tsp.
    grated fresh ginger or 1/8 tsp. ground ginger
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  • 1/4  tsp.
    salt
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  • 3  cups
    fresh rhubarb, cut into 1/2-inch pieces or 3 cups frozen rhubarb, thawed and drained
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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.
2.
Makes: about 2-1/2 cups
Nutrition information
Calories 74, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 64 mg, Carbohydrate 18 g, Total Sugar 14 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 4%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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