Rhubarb Sauce
This tart rhubarb sauce is easy to prepare and only requires 2 ingredients! It pairs beautifully with ice cream, cheesecake, or swirled in your yogurt!
Servings: 4 servings
Calories: 61kcal
Equipment
- 1 small sauce pan
Ingredients
- ½ lb fresh rhubarb
- ¼ cup granulated sugar
- 3 tablespoon water
Optional Ingredients
- 1 slice fresh ginger
- 1 slice orange or lemon (fresh, dehydrated, or freeze dried)
Instructions
- Slice rhubarb stalks into 1-inch pieces and add to a small saucepan. Sprinkle with sugar. Optionally, add a slice of ginger and a slice of citrus to a small tea bag and add to the pot. If adding other spices, do so now. Sprinkle rhubarb with 3 tablespoons of water and stir to combine.
- Bring sauce to a boil, then simmer over low heat for 5 to 10 minutes. Once rhubarb is softened, continue to simmer for another 5 minutes or until the sauce is thickened.
Storage Instructions
- Pour hot rhubarb sauce into an eight ounce sterilized mason jar and refrigerate for up to a few weeks. If you would like to make a larger batch you can process the jars in a water canner for longer storage in the pantry.
Notes
- If you want rhubarb chunks in your sauce, use a slotted spoon to remove them as soon as they soften, then allow the sauce to thicken before adding the rhubarb back in.
- Hoping for a deeper shade of red? Just add a few drops of red food coloring!
- For a smoother sauce, use an immersion blender to blend it.
- If you prefer a sweeter taste, you can increase the amount of sugar.
- Try this yummy sauce swirled in your oatmeal or smoothie. Or drizzle some over waffles, pancakes, or toast!
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Sodium: 3mg | Fiber: 1g | Sugar: 13g
