Rev. Susan Debner
Sunday Worship Schedule
10:00 a.m. Worship
9:00 a.m. Sunday School & Adult Forum

Office Hours
8:30 a.m. - 1 p.m. Monday - Friday

Rhubarb Sauce

Christine Hurney
This is great on its own, but also very good on vanilla ice cream. My grandmother's rule is 1/3 cup sugar to every cup of rhubarb, but we think that is a bit too sweet.
4 cups rhubarb, cut into 1-inch pieces
3/4 to 1 cup sugar
1/2 cup water
Heat sugar and water to boiling in a 2-quart saucepan, stirring occasionally. Add rhubarb; reduce heat. Simmer uncovered until rhubarb is tender and slightly transparent, about 10 minutes.
For strawberry-rhubarb sauce, substitute 1 cup fresh strawberries, cut into halves for 1 cup of the rhubarb. After cooking rhubarb, stir in strawberries; heat just to boiling.

Note: 1 lb rhubarb equals about 4 cups.