Rhubarb Sauce
10m prep 10m cook 20m ready
A simple rhubarb sauce made with fresh rhubarb, sugar, and vanilla. Perfect for topping ice cream, pancakes, or yogurt.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 70.9 mg
- Iron: 0.2 mg
- Magnesium: 10 mg
- Phosphorus: 11.4 mg
- Potassium: 235 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp vanilla extract
- kosher salt
Prepare
- 4 cup rhubarb, cut into ½-inch pieces
Let's Cook
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Step 1.
Combine 4 cups rhubarb (cut into ½-inch pieces), 1 cup sugar, ½ cup water, ½ teaspoon vanilla extract, and a pinch of kosher salt in a heavy-bottomed saucepan over high heat.
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Step 2.
Bring the mixture to a boil, then reduce the heat to medium-low. Cook for 8 to 10 minutes, stirring occasionally, until the rhubarb is tender and the sauce has thickened slightly.
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Step 3.
Remove the saucepan from the heat and let the sauce cool completely at room temperature.
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Step 4.
Store the cooled rhubarb sauce in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
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