Description
Delight in this tangy and sweet rhubarb sauce, perfect for elevating your dishes from breakfast to dessert.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar (adjust to taste)
Instructions
- Chop rhubarb into small pieces: Take your washed rhubarb and trim away any tough ends. Slice it into one-inch pieces so they cook evenly.
- Combine rhubarb and sugar in a saucepan: In your sturdy saucepan, mix the chopped rhubarb with your chosen amount of sugar. Start with ½ cup but be prepared to adjust to suit your taste.
- Cook over medium heat: Place the saucepan on a medium flame and stir occasionally. Watch as the rhubarb gradually releases its juices and the mixture begins to bubble.
- Stir until thickened: Let the sauce simmer for about 10 to 15 minutes, stirring gently until you see the rhubarb break down into a chunky sauce with a delightful consistency.
- Allow to cool before serving: Remove the saucepan from heat and let it cool slightly before transferring it to a serving dish. For best results, chill it in the fridge for at least half an hour.
Notes
For a unique twist, consider adding vanilla extract, cinnamon, or berries. Store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg