Description
This rhubarb sauce recipe is simple and bursting with sweet tart flavor! Enjoy it over ice cream, oatmeal, pancakes, and more.
Ingredients
Scale
- 3 cups finely diced rhubarb (1 pound)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon brown sugar (or more granulated sugar)
- 1 tablespoon lemon juice (optional but recommended*)
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan, stir together the rhubarb, granulated sugar, and water over medium heat. Once it starts to bubble, cook for about 10 to 12 minutes until the rhubarb is broken down and the juices have slightly thickened, mashing with the back of your spoon (exact timing depends on the size of the rhubarb and heat level).
- Remove from the heat and stir in the brown sugar, lemon juice, and vanilla. Taste and adjust the sweetness as desired. Transfer to a sealed container and chill for at least an hour, which will thicken the juices even more. Store refrigerated for 2 weeks or frozen for up to 3 months. Serve over waffles, pancakes, or swirled into oatmeal, yogurt, or ice cream.
Notes
*Lemon juice is optional, but it really adds the “zing” to the flavor. You can substitute 1/2 teaspoon lemon zest or 1/4 teaspoon orange zest.
- Category: Essentials
- Method: Stovetop
- Cuisine: Sauce
- Diet: Vegan
