Name: Rhubarb Pineapple Sauce
Yield: 1 batch
Ingredients: 3 cups rhubarb (diced); 8 oz can crushed pineapple; 1/2 cup sugar; 1/2 cup water; 2 oz bottle cinnamon imperials; 2 Tbsp cornstarch; 2 Tbsp water; 1/4 tsp salt; 2 Tbsp lemon juice; 2 Tbsp butter

Rhubarb Pineapple Sauce

Course

Desserts

Servings

batch

Ingredients

3 cups rhubarb diced
8 oz can crushed pineapple
1/2 cup sugar
1/2 cup water
2 oz bottle cinnamon imperials
2 Tbsp cornstarch
2 Tbsp water
1/4 tsp salt
2 Tbsp lemon juice
2 Tbsp butter

Course

Desserts

Servings

batch

Ingredients

3 cups rhubarb diced
8 oz can crushed pineapple
1/2 cup sugar
1/2 cup water
2 oz bottle cinnamon imperials
2 Tbsp cornstarch
2 Tbsp water
1/4 tsp salt
2 Tbsp lemon juice
2 Tbsp butter

Instructions

Combine rhubarb, undrained pineapple, sugar, water, and cinnamon candies in a saucepan. Mix well. Cook over medium heat until mixture comes to a boil. Stir occasionally. Combine cornstarch and water. Gradually stir into hot mixture. Reduce heat to low and simmer for 5 minutes. Remove from heat. Stir in salt, lemon juice, and butter. Cool slightly before serving.

Recipe Notes

Judie Miller, Oshkosh

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