Quick and Easy Rhubarb Sauce Recipe
This Easy Rhubarb Sauce is a staple for summer and is a great way to enjoy this abundant fruit! Sweet and tart at the same time, it tastes great spooned over yogurt, paired with a pound cake, or as a topping for a vanilla ice cream sundae.
Servings: 2 cups
Calories: 480kcal
Ingredients
- 2 lbs rhubarb chopped into small, ¼ inch pieces
- 1 cup granulated sugar
- splash of water (up to one cup)
Instructions
- Prepare the rhubarb by washing it and slicing the crispy stalks into ¼-inch pieces.
- In a medium-sized saucepan, add the rhubarb, sugar, and water.
- Heat over medium heat, stirring occasionally. Allow the rhubarb to reduce and break down, about 25-30 minutes. Add more water if you desire a thinner sauce.
- Remove from heat. Allow sauce to come to room temperature, then store in an airtight container in the refrigerator for up to 1 week.
Notes
- Store in an airtight container for up to 1 week in the refrigerator, or freeze for up to 6 months.
- Eat as is (like applesauce), over vanilla ice cream or yogurt, on pound cake or angel food cake, pancakes, waffles, or add a teaspoon to a glass of prosecco (you're welcome!)
Nutrition
Calories: 480kcal | Carbohydrates: 120g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 19mg | Potassium: 1.308mg | Fiber: 8g | Sugar: 105g | Vitamin A: 463IU | Vitamin C: 36mg | Calcium: 391mg | Iron: 1mg
