Description
A simple and versatile recipe for making a delicious rhubarb sauce that can be used as a topping or filling for various dishes.
Ingredients
Units
Scale
Main Ingredients:
- 2 pounds tender red rhubarb, cut into 1/2″ pieces
- 1/2 cup water or more for a looser sauce
- 2/3 cup sugar (use less for a tart sauce, more for a sweeter sauce)
Instructions
- Cooking the Sauce: In a medium saucepan over medium to medium-high heat, stir together all sauce ingredients. Let mixture come to a boil and then turn heat down to medium-low and let simmer until rhubarb is broken down but chunks still remain. This should take 10 to 15 minutes, depending on the tenderness of the rhubarb.
- Adjusting Flavors: Taste test the sauce while it is simmering. Add more sugar if you like a sweeter sauce. Add more water if you’d like a thinner sauce. If you’d like a little more color to your sauce, stir in a drop or two of red food coloring.
- Storage: Remove pan from heat and let cool completely. Store in an airtight container in the fridge for up to 1 week. Store in a freezer-safe container in the freezer for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
