Description
A delightful condiment made from tart rhubarb stalks, cooked down with sugar and water to create a sweet and tangy sauce.
Ingredients
- Fresh rhubarb: 4 cups, chopped
- Sugar: 1 cup
- Water: 1 cup
- Lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Rinse the fresh rhubarb under cold water and trim the ends. Chop into 1-inch pieces.
- In a medium saucepan, combine chopped rhubarb, sugar, and water. Stir well and bring to a gentle boil over medium heat.
- Once boiling, reduce heat to low and let it simmer for 15-20 minutes until the rhubarb is tender and breaks down.
- Stir in lemon juice and vanilla extract, mixing well.
- If desired, blend the sauce for a smoother texture using an immersion blender.
- Let the sauce cool to room temperature, then transfer to a clean jar or airtight container for storage.
Notes
- Choose fresh, vibrant rhubarb stalks for the best flavor.
- Adjust the sweetness by increasing or decreasing the sugar to your preference.
- Store in the refrigerator for up to two weeks or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb sauce, condiment, sweet and tangy, easy recipe, homemade