Sweet and Tangy Rhubarb Sauce for Every Occasion
A simple and versatile sweet and tangy rhubarb sauce perfect as a topping or filling for a variety of dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds tender red rhubarb, cut into 1/2-inch pieces
- 1/2 cup water (or more for a looser sauce)
- 2/3 cup sugar (adjust to taste)
Instructions
1. In a medium saucepan over medium to medium-high heat, combine rhubarb, water, and sugar.
2. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer.
3. Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb breaks down but some chunks remain.
4. Taste the sauce and adjust as needed by adding more sugar for sweetness or more water for a thinner consistency.
5. For a deeper color, optionally stir in a drop or two of red food coloring.
6. Remove from heat and allow the sauce to cool completely.
7. Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.
Notes
Adjust sugar based on how tart your rhubarb is.
Add extra water gradually to control thickness.
Stir occasionally to prevent sticking or burning.
Cool completely before storing to maintain freshness.
Great as a topping for yogurt, pancakes, ice cream, or baked goods.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Find it online: https://paulakitchen.com/sweet-and-tangy-rhubarb-sauce/