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Rhubarb Strawberry Sauce's picture
  Rhubarb 1 Pound, cut into 1 inch pieces
  Currant jelly 12 Ounce (1 Jar)
  Sliced strawberries 2 Cup (32 tbs) (Fresh/Frozen)
  Sugar 1⁄4 Cup (4 tbs)

In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently.
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender.
Remove from the heat.
Mash with a potato masher.
Stir in the strawberries and sugar; bring to a boil.
Cook and stir for 1 minute.
Remove from the heat; cool.
Pour into freezer containers; refrigerate or freeze

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1239 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.3 mg0.9%

Total Carbohydrates 299 g99.5%

Dietary Fiber 14.4 g57.5%

Sugars 273.5 g

Protein 6 g12.3%

Vitamin A 9.3% Vitamin C 60.5%

Calcium 39.1% Iron 5.6%

*Based on a 2000 Calorie diet

Rhubarb Strawberry Sauce Recipe