Description
A sweet and tangy rhubarb sauce perfect for serving over ice cream, pancakes, or yogurt.
Ingredients
Units
Scale
- 4 cups chopped rhubarb (about 1 pound)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water.
- Bring the mixture to a boil over medium heat.
- Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.
- If using, stir in the vanilla extract and ground cinnamon.
- Remove from heat and let cool slightly. The sauce will continue to thicken as it cools.
- Serve warm or chilled as desired.
Notes
- Adjust sugar to taste depending on the tartness of the rhubarb.
- Store in an airtight container in the refrigerator for up to one week.
- Can be frozen for longer storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg