Description
This Rhubarb Sauce recipe is a simple, tangy condiment made by simmering fresh rhubarb with sugar and water, resulting in a bright, chunky sauce perfect for topping desserts, yogurt, or breakfast dishes. The natural tartness of rhubarb is balanced with sugar to create a versatile sauce that can be customized to your preferred sweetness and consistency.
Ingredients
Scale
Rhubarb Sauce Ingredients
- 2 pounds tender red rhubarb, cut into 1/2 inch pieces
- 1/2 cup water (add more for a thinner sauce)
- 2/3 cup sugar (adjust to taste for tart or sweeter sauce)
- 1 drop red food coloring (optional, for enhanced color)
Instructions
- Combine Ingredients: In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional red food coloring. Stir thoroughly to start dissolving the sugar.
- Simmer the Sauce: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer. Stir occasionally, allowing the rhubarb to break down but retaining some chunks. This simmering process typically takes 10 to 15 minutes depending on rhubarb tenderness.
- Adjust Flavor & Consistency: Taste the sauce as it cooks. If you prefer it sweeter, add more sugar to your liking. For a thinner sauce, add additional water. Incorporate a drop or two of red food coloring for a richer color if desired.
- Cool and Store: Remove the saucepan from the heat and allow the sauce to cool completely. Transfer the cooled sauce into an airtight container. Store in the refrigerator for up to 1 week or freeze in a freezer-safe container for up to 6 months.
Notes
- The level of sweetness can be easily adjusted, so start with less sugar and add according to your taste.
- Use fresh, tender red rhubarb for the best flavor and texture.
- If you want a completely smooth sauce, you can blend it briefly after cooking.
- This sauce complements desserts like ice cream, yogurt, pancakes, or oatmeal exceptionally well.
- Freezing the sauce is a convenient way to enjoy rhubarb outside of its growing season.
