Description
A sweet-tart rhubarb sauce that’s perfect for spooning over ice cream, pancakes, or yogurt.
Ingredients
Units
Scale
- 4 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 tsp vanilla extract (optional)
Instructions
- In a medium saucepan, combine the rhubarb, sugar, and water.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until rhubarb is soft and sauce has thickened.
- Stir in lemon juice and vanilla extract if using.
- Remove from heat and let cool. Serve warm or chilled.
Notes
- Adjust sugar to taste depending on the tartness of the rhubarb.
- Store leftovers in the refrigerator for up to one week.
- This sauce freezes well for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 7g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg