Description
A simple and versatile rhubarb sauce that’s sweet, tangy, and perfect for topping pancakes, ice cream, yogurt, or cakes.
Ingredients
Units
Scale
- 4 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water.
- Bring to a simmer over medium heat, stirring occasionally.
- Cook for 10-15 minutes, or until the rhubarb breaks down and the sauce thickens.
- Remove from heat and stir in the lemon juice and vanilla extract.
- Let the sauce cool slightly before serving. It can be served warm or chilled, depending on preference.
Notes
- Adjust the sugar to taste depending on how tart your rhubarb is.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- For a smoother sauce, you can blend it after cooking.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg