Description
This easy rhubarb honey sauce is the perfect balance of tart and sweet, made with just a handful of ingredients. It’s a versatile springtime topping for pancakes, yogurt, oatmeal, ice cream, or even savory dishes like roasted meats and cheese boards.
Ingredients
-
3 cups chopped fresh rhubarb
-
1/3 cup water
-
1/4 cup honey (or more to taste)
-
1 tsp lemon juice
-
1/2 tsp vanilla extract (optional)
-
Pinch of salt
Instructions
-
In a medium saucepan, combine rhubarb and water over medium heat. Bring to a gentle simmer.
-
Cook for 10–12 minutes, stirring occasionally, until rhubarb has softened and broken down.
-
Remove from heat and stir in honey, lemon juice, vanilla (if using), and a pinch of salt.
-
Let cool slightly, then blend if you prefer a smooth sauce—or leave it chunky for texture.
-
Serve warm or chilled. Store in an airtight container in the fridge for up to 1 week.
Notes
-
Taste and adjust sweetness depending on your rhubarb’s tartness.
-
For a thicker sauce, simmer a few extra minutes to reduce more liquid.
-
This also freezes beautifully—just thaw in the fridge before using.