Orange-Rhubarb Sauce

1. 1

   In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces.

2. 2

   Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.

3. 3

   In a food processor fitted with the metal blade, or in a blender, puree the rhubarb and its cooking liquid until smooth.

4. 4

   Taste for sweetness and add more sugar, if desired.

5. 5

   This sauce can be stored in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.