Description
A sweet and tangy rhubarb sauce perfect for topping desserts, breakfast dishes, or enjoyed on its own.
Ingredients
Units
Scale
- 4 cups chopped rhubarb (fresh or frozen)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract (optional)
- 1/2 tsp lemon zest (optional)
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the rhubarb is soft and broken down.
- If using, stir in the vanilla extract and lemon zest.
- Remove from heat and let the sauce cool slightly. Serve warm or chilled.
Notes
- Adjust sugar to taste depending on the tartness of the rhubarb.
- The sauce thickens slightly as it cools.
- Can be stored in the refrigerator for up to one week.
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