This recipe is taken from the 1981 Milk Calendar. This is the Rhubarb Sauce recipe.
- Prep: 10 min
- Cooking: 10 min
- Rhubarb Sauce
- 2 cups (500 mL) rhubarb sliced
- 1 cup (250 mL) sugar
- 1 tbsp (15 mL) water
- 1 tsp (5 mL) orange rind grated
- 1 cup (250 mL) whipping cream (for filling)
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Mix ingredients in saucepan; simmer 10 min. Cool. Serve crêpes filled with whipped cream. Spoon rhubarb sauce over top.