Description
This simple rhubarb sauce recipe is sweet and tangy, perfect for serving over pancakes, ice cream, or yogurt.
Ingredients
Scale
- 4 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine chopped rhubarb, granulated sugar, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until the rhubarb is tender and the sauce has thickened.
- Stir in the vanilla extract and lemon juice.
- Remove from heat and let cool before serving.
Notes
- Store leftover rhubarb sauce in an airtight container in the refrigerator for up to one week.
- This sauce can be frozen for up to three months. Just thaw in the refrigerator before using.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 14
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Keywords: rhubarb sauce recipes, rhubarb sauce, rhubarb dessert, homemade rhubarb sauce, easy rhubarb sauce