Description
A tangy and sweet rhubarb sauce perfect for topping desserts, pancakes, or savory dishes.
Ingredients
Units
Scale
- 4 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice (optional)
- 1/2 tsp vanilla extract (optional)
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer uncovered.
- Cook for about 10-15 minutes, stirring occasionally, until the rhubarb is soft and the sauce has thickened slightly.
- Stir in lemon juice and vanilla extract if using, then remove from heat.
- Let the sauce cool slightly before serving or store in the refrigerator.
Notes
- Adjust sugar based on the tartness of your rhubarb and personal preference.
- Can be served warm or cold.
- Great as a topping for ice cream, yogurt, pancakes, or pork dishes.
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