Rhubarb Bounce

Ingredients and Weight:

• Fresh rhubarb, 2 lbs
• Sugar, 1 cup
• Orange juice, 1 cup
• Lemon juice, 2 tbsp
• Cornstarch, 2 tbsp
• Water, 1 cup
• Ground cinnamon, 1 tsp
• Ground nutmeg, 1/2 tsp

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Wash and cut the rhubarb into 1-inch pieces.
2. In a large bowl, combine the rhubarb, sugar, orange juice, and lemon juice. Let it sit for 15 minutes to release the rhubarb's juices.
3. In a small bowl, mix the cornstarch with the water to form a slurry.
4. Add the cornstarch slurry and spices to the rhubarb mixture.
5. Pour the mixture into a saucepan and bring it to a boil over medium heat, stirring constantly. Reduce heat and simmer for 15 minutes or until the rhubarb is tender and the sauce has thickened.
6. Serve the Rhubarb Bounce warm or at room temperature, topped with vanilla ice cream or whipped cream.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 150
• Fat: 0g
• Protein: 1g
• Carbohydrates: 36g

Dish Characteristics:

• Sweet and tangy flavor with a hint of spice
• Tender rhubarb chunks in a thickened orange-lemon sauce
• Can be served warm or at room temperature
• Pairs well with desserts like ice cream or whipped cream

User Comments:

• "This was the perfect dessert for a summer evening. The rhubarb was perfectly cooked and the sauce was delicious."
• "I love the combination of orange and rhubarb. It's so refreshing."
• "This recipe was easy to make and turned out so well. I highly recommend it."

Special Precautions and Tips:

• If the cornstarch slurry is not mixed well, it can form lumps in the sauce. Be sure to mix it thoroughly before adding it to the rhubarb mixture.
• Do not overcook the rhubarb. It will become mushy and lose its vibrant color.
• The sauce will thicken as it cools. If you prefer a thinner sauce, add more water.