Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rhubarb Sauce
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- #41546
The classic combination of rhubarb and strawberry make this sauce a winner. Try on pancakes, vanilla ice cream, drizzled over cheesecake, or other favorite dessert.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups diced rhubarb
3/4 cup sugar
1/4 teaspoon salt
2 packages (3 ounce size) strawberry gelatin powder
2 cups cold water
1/4 cup lemon juice
directions
Combine the rhubarb, sugar, and salt in a large saucepan over low heat. Let the mixture cook, stirring frequently, until the rhubarb is tender.
Remove the pan from the heat. Stir in the gelatin powder, cold water, and lemon juice. Mix until the gelatin has dissolved and the sauce thickens. Use immediately.
nutrition data
Nutritional data has not been calculated yet.
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