Donna's Rhubarb Sauce For Ham, Pork Or Poultry

This is a fantastic sauce that can dress up your Easter ham or any other meal with pork or poultry. The flavor is addicting.

4 cups diced rhubarb, fresh or frozen 1 medium onion, finely chopped 1 cup cider vinegar 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/2 teaspoon salt 1/4 to 1/2 cup Splenda or sugar, to taste

Combine rhubarb, onion, vinegar, brown sugar, cinnamon, cloves, and salt in a large saucepan.

Bring to a boil. Continue to boil gently for 1 hour or until mixture thickens to desired consistency.

Stir mixture frequently. Remove from heat and add Splenda or sugar to taste.

Serve with meat or poultry.

Serves 6

Nutritional Information per serving:

Calories, 75 Fat, gm. 0 Protein, gm. 1 Carbs, gm. 18 Cholesterol, mg. 0 Fiber, gm. 1.5

Donna L. Weihofen, R.D., M.S. Nutritionist, University of Wisconsin Hospital & Clinics

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