Description
A vibrant, tangy-sweet rhubarb sauce perfect for topping pancakes, ice cream, or yogurt.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup sugar (white or brown)
Instructions
- Wash the rhubarb thoroughly under cold water. Trim the ends and chop into small pieces, aiming for about ½ inch in size.
- Combine the chopped rhubarb and sugar in a sturdy saucepan. Stir gently to ensure the sugar evenly coats the rhubarb.
- Place the saucepan over medium heat. Cook, stirring occasionally, for about 10-15 minutes until the rhubarb softens and releases its juices, forming a syrupy mixture.
- Remove the saucepan from heat and allow the rhubarb sauce to cool. Enjoy warm or chilled.
Notes
This sauce keeps beautifully in the fridge for up to a week and can be frozen for longer storage. You can also experiment with spices like cinnamon or adding strawberries for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg