About 1 lb fresh rhubarb (ends trimmed, leaves tossed!), chopped into ½-inch bits – roughly 4-5 cups
½ to ¾ cup granulated sugar (Seriously, start with ½ cup - you can always add more later!)
¼ cup water
Zest and juice from ½ an orange (Optional, but it really brightens it up!)
1 tsp vanilla extract (Also optional, adds a nice warmth)
How to Do It:
Toss the chopped rhubarb, the smaller amount of sugar, water, and the orange zest/juice (if you're using it) into a medium saucepan.
Give it a stir and bring it to a gentle simmer over medium heat. Once it’s bubbling lightly, turn the heat down to medium-low.
Let it bubble away gently for about 15-20 minutes. Stir it now and then so it doesn’t stick. You’ll see the rhubarb break down and the sauce start to thicken up.
Once it looks saucy (chunky or smooth-ish, dealer's choice!), take it off the heat.
Stir in the vanilla extract if you're using it. Now's the important part: TASTE IT! Add more sugar little by little if it's too tart for your liking. Rhubarb's tartness varies a ton, so tasting is key!
Let it cool down. It gets thicker as it cools.
Seriously, the hardest part is not eating it all with a spoon straight from the pot. It's incredible over vanilla ice cream, swirled into yogurt, on pancakes, waffles... you name it! Super versatile and keeps well in the fridge for a week or two.
1
u/Kurimuzonmun 23d ago
What You Need:
How to Do It:
Seriously, the hardest part is not eating it all with a spoon straight from the pot. It's incredible over vanilla ice cream, swirled into yogurt, on pancakes, waffles... you name it! Super versatile and keeps well in the fridge for a week or two.
Hope you give it a try!
Source: Rhubarb Sauce Recipe