Description
Silky rhubarb sauce brings spring’s tangy magic to desserts and breakfast dishes. Crimson ribbons of sweet-tart goodness invite you to savor homemade comfort with minimal effort.
Ingredients
Scale
- ½ cup (100 g) granulated sugar (adjust to taste)
- 4 cups (450–500 g) chopped fresh rhubarb (about 1 lb)
- ¼ cup (60 ml) water
- 1 tsp (5 ml) vanilla extract (optional)
- 1 zest or juice of orange or lemon (optional)
- 1 pinch of salt
Instructions
- Preparation: Combine rhubarb, sugar, water, and salt in a medium saucepan, ensuring even distribution of ingredients.
- Simmering: Heat the mixture over medium flame, gently stirring occasionally, allowing the rhubarb to break down and the sauce to develop a luscious, slightly thickened consistency for 10-15 minutes.
- Flavoring: Enhance the sauce with a splash of vanilla extract and optional citrus zest or juice, stirring to integrate the aromatic elements seamlessly.
- Serving: Allow the sauce to cool slightly for immediate serving, or refrigerate completely for a chilled condiment that can be stored and enjoyed later.
Notes
- Rhubarb’s natural tartness requires precise sugar measurement. Start with less sugar and taste-test, adding more if needed to avoid overwhelming sweetness.
- Stir gently and avoid overcooking to maintain some rhubarb texture. Aim for a slightly chunky sauce rather than complete disintegration.
- Experiment with complementary spices like cinnamon or ginger to elevate the sauce’s complexity. A pinch of ground cardamom can add surprising warmth.
- Refrigerate in an airtight container for up to one week. The sauce’s flavor often improves after a day, allowing ingredients to meld together.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 50
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg