Description

This Rhubarb Sauce is a simple and tangy condiment made from tender red rhubarb simmered with sugar and water until soft and saucy. Perfectly balanced between tartness and sweetness, this versatile sauce can be used as a topping for desserts, yogurt, pancakes, or even savory dishes. With minimal ingredients and quick preparation, it’s an ideal way to celebrate rhubarb’s unique flavor.

Ingredients

2 pounds tender red rhubarb, cut into 1/2 inch 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)

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Instructions

Combine Ingredients: In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional food coloring. Stir thoroughly to begin dissolving the sugar evenly into the mixture.
Simmer the Sauce: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently, stirring occasionally, until the rhubarb breaks down but some chunks remain, usually about 10 to 15 minutes depending on rhubarb tenderness.
Adjust Flavor and Consistency: Taste the sauce while cooking. Add extra sugar if a sweeter sauce is desired or more water to thin it out. Add an additional drop or two of red food coloring if you want richer color.
Cool and Store: Remove the saucepan from heat and allow the sauce to cool completely. Transfer to an airtight container and refrigerate for up to one week or freeze for up to six months for longer storage.

Notes

Use tender red rhubarb for the best texture and flavor.
Adjust sweetness to your taste preferences by varying the sugar amount.
Adding water helps control sauce thickness.
Red food coloring is optional and only needed if you want a more vibrant look.
Cool the sauce thoroughly before storing to preserve quality.
Freeze in small portions for convenient use later.