Description
A delightful and easy recipe for a tangy-sweet rhubarb sauce, perfect for topping pancakes, yogurt, or ice cream.
Ingredients
Scale
- 3 cups chopped rhubarb (1/2″ pieces – approx. 3/4 pound)
- 1/2 cup sugar (or honey/maple syrup)
- 1/2 cup water
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Combine rhubarb, sugar, water, pinch of salt, and cinnamon in a heavy-bottomed saucepan.
- Set the saucepan over medium heat and stir constantly until it bubbles.
- Reduce the heat to low and let it simmer uncovered for about 10 minutes.
- Remove from heat and mix in vanilla extract.
- Serve warm or let it chill in the refrigerator.
Notes
This sauce can be stored in the fridge for up to a week or frozen for future use. Adjust sweetness according to personal taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 22g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg