Description
This delicious rhubarb sauce is perfect for desserts or as a topping for yogurt and pancakes.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped (about 1 pound)
- ½ cup granulated sugar (adjust to taste)
- ¼ cup water
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice
Instructions
- PREPARE THE RHUBARB: Wash the rhubarb thoroughly and trim off both ends. Chop the stalks into ½-inch pieces. Do not peel; the red skin helps give the sauce its bright color.
- COMBINE INGREDIENTS: Place the chopped rhubarb, sugar, and water in a medium saucepan. Stir to mix evenly.
- COOK THE MIXTURE: Set the saucepan over medium heat. Bring the contents to a gentle simmer, stirring occasionally as the rhubarb starts to release its juices.
- SIMMER UNTIL SOFT: Continue cooking for 10 to 15 minutes, stirring occasionally, until the rhubarb has completely broken down and the sauce thickens slightly.
- ADD FINAL FLAVOR: Remove the saucepan from the heat. Stir in the vanilla extract and lemon juice. Taste and adjust the sweetness or acidity as needed.
- OPTIONAL BLENDING: For a silky-smooth texture, blend the sauce using an immersion blender directly in the pot, or transfer it to a blender and puree until smooth.
- COOL AND STORE: Let the sauce cool to room temperature. Transfer it to an airtight container or jar and refrigerate. Use within 1 week.
Notes
- Adjust sugar according to taste.
- This sauce can also be used in desserts, on ice cream, or as a pancake topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg