Rhubarb Sauce
A delightful and tangy sauce made from fresh rhubarb, perfect for sweet and savory dishes. Versatile and easy to make.
Ingredients
Main ingredients
- 2-3 lbs fresh rhubarb Use fresh rhubarb for the best flavor; discard the toxic leaves.
- 1 cup sugar Adjust according to taste preference.
- Lemon juice Optional, adds brightness.
- 1 tsp vanilla extract Optional, adds depth of flavor.
Instructions
Preparation
- Wash the rhubarb and trim both ends. Discard the toxic leaves.
- Slice the rhubarb into 1-inch pieces.
- Toss the rhubarb with the sugar in a large bowl. Optionally add a squeeze of lemon juice.
Cooking
- Transfer the mixture to a dutch oven or large saucepan and bring to a boil, stirring constantly to dissolve the sugar.
- Allow to boil gently for about 5 minutes to soften the rhubarb and release its juices. Remove from heat and add vanilla if using.
Storage and Serving
- Fill jars and let cool before refrigerating or freezing.
- Use within 2 weeks when refrigerated; can be frozen for up to 3 months.
- Serve warm over ice cream or cold as a topping for pancakes and waffles.
- It's also excellent with roasted meats or in baking.
Notes
If you prefer a smoother sauce, blend it after cooking. For a different twist, try adding spices like cinnamon or ginger, or mixing in other fruits such as strawberries or apples.