Description
A simple and delicious Rhubarb Sauce made by simmering tender red rhubarb with sugar and water to create a tangy and sweet sauce. Perfect as a topping for desserts, yogurt, or pancakes.
Ingredients
Scale
Ingredients
- 2 pounds tender red rhubarb, cut into 1/2″ pieces
- 1/2 cup water (or more for a looser sauce)
- 2/3 cup sugar (use less for a tart sauce, more for a sweeter sauce)
- 1 drop red food coloring (optional)
Instructions
- Combine Ingredients
In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional food coloring. Stir everything together well to begin dissolving the sugar. - Simmer the Sauce
Allow the mixture to come to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the rhubarb has broken down but some chunks still remain. This generally takes 10 to 15 minutes, depending on the tenderness of the rhubarb. - Adjust Flavor & Consistency
Taste test the sauce as it cooks. If you prefer a sweeter flavor, add additional sugar as desired. Add more water for a thinner, looser sauce. For enhanced color, mix in a drop or two of red food coloring. - Cool and Store
Remove the pan from the heat and let the sauce cool completely. For storage, transfer the cooled sauce to an airtight container. It will keep in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 6 months.
Notes
- Adjust sugar quantity to suit your taste preference from tart to sweet.
- Use more water if you desire a thinner sauce consistency.
- The optional red food coloring enhances the color but is not necessary.
- Store in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.
- This sauce pairs wonderfully with ice cream, yogurt, pancakes, or as a dessert topping.
