Rhubarb Sauce

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Servings: 1 Difficulty: Beginner
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A vibrant, tangy-sweet condiment perfect for pancakes, yogurt, or dessert toppings
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Rhubarb Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 1 Calories: 77.8

Description

This quick and easy rhubarb sauce transforms tart fresh rhubarb into a glossy, flavorful accompaniment with just a few pantry staples. By simmering chopped rhubarb with sugar, a hint of cinnamon, and a pinch of salt, you create a balance of sweet and sour that brightens up any meal. The texture ranges from chunky and rustic to smooth and jammy, depending on your preference. It is incredibly versatile, serving as an excellent topping for pancakes, waffles, oatmeal, or plain yogurt, and pairs beautifully with cheesecake or pound cake. This recipe is vegan-friendly and perfect for springtime cooking when rhubarb is at its peak freshness.

Ingredients

Directions

  1. Wash the rhubarb, trim the ends, and cut the stalks into 1-inch pieces.
  2. Place the rhubarb pieces in a 2-quart saucepan and add the sugar, cinnamon, and salt.
  3. Place the saucepan over medium-high heat and bring the mixture to a boil.
  4. Reduce the heat to low, cover the saucepan, and simmer for 5 to 8 minutes, or until the rhubarb is tender and the mixture is saucy.
  5. Remove from heat and let the sauce cool slightly before serving or transferring to a storage container.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 77.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 97500.2mg4063%
Total Carbohydrate 20.1g7%
Dietary Fiber 0.1g1%
Sugars 20.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To thicken the sauce for use in baked recipes or to achieve a jam-like consistency: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the rhubarb as soon as it becomes saucy during cooking. Continue to cook, stirring constantly, until the sauce is clear and thickened, about 1-2 minutes.

Storage: Allow the sauce to cool completely. Refrigerate in an airtight container for up to 5 days. It can also be frozen for longer storage.

Yield: Approximately 1 3/4 cups.

Keywords: rhubarb, sauce, vegan, fruit, topping, pancake, yogurt, dessert, spring, easy, quick, healthy, gluten-free, breakfast, snack, homemade, preserve, simmered, fresh, tart, sweet
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