Description
This easy rhubarb sauce is sweet, tangy, and perfect for spooning over pancakes, yogurt, ice cream, or toast – a versatile springtime treat made with just a few simple ingredients.
Ingredients
Units
Scale
- 4 cups chopped fresh rhubarb
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium saucepan, combine rhubarb, sugar, water, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook for 10–15 minutes, or until rhubarb is soft and sauce thickens slightly.
- Stir in vanilla extract if using, then remove from heat.
- Let cool slightly, then serve warm or chilled.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Adjust sweetness based on rhubarb’s tartness or your taste preference.
- For a smoother sauce, blend it after cooking.
- Freezes well for up to 3 months – thaw in the fridge before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg