Description
A simple and delicious rhubarb sauce made by simmering tender red rhubarb with sugar and water to create a tangy-sweet topping perfect for desserts or breakfast dishes.
Ingredients
Scale
Ingredients
- 2 pounds tender red rhubarb, cut into 1/2″ pieces
- 1/2 cup water (or more for a looser sauce)
- 2/3 cup sugar (use less for a tart sauce, more for a sweeter sauce)
- 1 drop red food coloring (optional)
Instructions
- Combine Ingredients: In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional food coloring. Stir everything together well to begin dissolving the sugar.
- Simmer the Sauce: Allow the mixture to come to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the rhubarb has broken down but some chunks still remain. This generally takes 10 to 15 minutes, depending on the tenderness of the rhubarb.
- Adjust Flavor & Consistency: Taste test the sauce as it cooks. If you prefer a sweeter flavor, add additional sugar as desired. Add more water for a thinner, looser sauce. For enhanced color, mix in a drop or two of red food coloring.
- Cool and Store: Remove the pan from the heat and let the sauce cool completely. For storage, transfer the cooled sauce to an airtight container. It will keep in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 6 months.
Notes
- Use less sugar for a tart sauce, or increase sugar for a sweeter flavor.
- Adjust water quantity to control sauce thickness.
- Red food coloring is optional for deeper color.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.
- This sauce pairs well with ice cream, yogurt, pancakes, or as a topping for desserts.
