Poached Rhubarb With Black Currant Jelly

by Jeanette

To make poached rhubarb with black currant jelly you will need very few ingredients. Breakfast, dinner or a quickie dessert, this recipe compliments just about anything.

You can add other types of jams or jellies instead if you don't have cherry or black currant. Sharp tangy
flavors are best.


4 cups chopped rhubarb
1/3 cup black currant jelly
1/3 cup cherry jam
1 tblsp white sugar
1/4 cup dates sliced
1 tblsp butter
pinch salt


Toss all ingredients together to make sure everything is evenly coated.

Lay out in a baking dish, dot with some butter and bake covered in a 400F oven.

This should take about 25 minutes. Remove and serve warm.

This mixture is a very nice sauce with baked chicken or turkey. It's excellent mixed in with with plain yogurt or oatmeal as a snack or for breakfast, and as a sauce over plain vanilla ice-cream for dessert.

You can substitute other types of jams or jellies instead if you don't have cherry or black currant. Sharp tangy flavors are best.