Guest guest Posted January 18, 2010 Report Share Posted January 18, 2010 Ginger Rhubarb Sauce 1 lb. fresh or frozen rhubarb, cut in 1-in pieces 1 cup orange juice 1/4 cup sugar orange zest This is very good served with roast duck or pork. Simmer the rhubarb and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 cups. Quote Link to comment Share on other sites More sharing options...
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