Rating: 4.3 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Perfect if you have an unsatisfied sweet tooth.

Recipe Summary test

prep:
5 mins
cook:
12 mins
total:
17 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together rhubarb and sugar in large microwave-safe bowl. Cook on high, 12 minutes, stirring every three minutes. Serve hot over ice cream, or chill in refrigerator until ready to serve.

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Nutrition Facts

183 calories; protein 0.1g; carbohydrates 47.6g; sodium 0.2mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
07/09/2005
I also find the recipe too sweet. I rate it as a 5 with the following changes: Use the rhubarb in a ratio of 2:1 with sugar for example 1 C. rhubarb to 1/2 C. sugar. Also add a pinch of salt and some vanilla after it has cooked. My small batch cooked in 4 minutes. Read More
(97)

Most helpful critical review

Rating: 1 stars
06/02/2005
This was way TOO sweet for me. I had to go get more rhubarb to tone it down otherwise I would have had to throw it away. For me half the sugar called for is more than enough and I'm not a fan of sour things. Read More
(16)
23 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/09/2005
I also find the recipe too sweet. I rate it as a 5 with the following changes: Use the rhubarb in a ratio of 2:1 with sugar for example 1 C. rhubarb to 1/2 C. sugar. Also add a pinch of salt and some vanilla after it has cooked. My small batch cooked in 4 minutes. Read More
(97)
Rating: 5 stars
10/09/2003
Childhood memories...my grandmother used to make this and I loved it. This is a quick way to make it!!!! Thanks for sharing -- I made some and gave it to my mother.........she loved it!!!! Read More
(30)
Rating: 5 stars
10/09/2003
Definately need this sauce when eating the rhubarb muffins. excellent and easy to make Read More
(19)
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Rating: 1 stars
06/02/2005
This was way TOO sweet for me. I had to go get more rhubarb to tone it down otherwise I would have had to throw it away. For me half the sugar called for is more than enough and I'm not a fan of sour things. Read More
(16)
Rating: 4 stars
06/10/2005
Yummy! Easy no-fuss recipe. Thick enough when cool to use as jam on toast. I will make this again probably with less sugar (the sweet/sour ratio being a matter of personal preference). I will use this method for stewed rhubarb too: it was 'stewed' at about 7 minutes. Read More
(15)
Rating: 4 stars
05/05/2010
Some slight modifications but this turned out great! I used about 2 cups of rhubarb and about 1/4 cup of artificial sweetener (Splenda). I cooked it for 3 minutes then stirred cooking for a total of 12 minutes. I sprinkled some salt on top and added about 1 tsp of vanilla. It is delicious! Read More
(11)
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Rating: 5 stars
10/09/2003
Thank you I remember this from when I was a child but didn't know it was so easy. Read More
(10)
Rating: 5 stars
11/26/2006
Perfect!! So easy yet so delicious I served it on top of crepes...wonderful! Just watch it closely so that your microwave doesn't become a disaster! Read More
(10)
Rating: 5 stars
04/07/2007
Excellent! Brought back childhood memories of dixie cups full of sugar and fresh picked rhubarb stalks! I used 2 cups frozen rhubarb that was cut in pieces; after thawing I diced it added 1/2 cup sugar and microwaved it at 2 minute intervals stirring each time. We'll use it over my sister's cheesecake this afternoon! Read More
(9)