Description
A vibrant and tangy rhubarb sauce that perfectly balances sweetness and tartness, ideal for enhancing various dishes.
Ingredients
Scale
- 3 cups chopped rhubarb (1/2" pieces)
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Start by placing your chopped rhubarb into your heavy-bottomed saucepan or Dutch oven.
- Add the sugar, water, a pinch of salt, and cinnamon (if using). Stir well.
- Heat the mixture over medium heat, stirring continuously until it begins to boil.
- Once it reaches a boil, reduce the heat to low and cook uncovered for about 10 minutes.
- After the rhubarb is soft but not mushy, remove the pan from the heat and stir in the vanilla extract.
- Serve your Easy Rhubarb Sauce warm or let it chill in the fridge for a refreshing cold option.
Notes
This sauce stores well for up to one week in the refrigerator or can be frozen for up to three months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg