Simple Homemade Rhubarb Sauce (Print Version)
# Ingredients:
→ Produce
01 -
454 g fresh rhubarb
→ Sweeteners
02 -
130 g granulated sugar
# Instructions:
01 -
Thoroughly rinse and trim the fresh rhubarb, then cut into evenly sized pieces.
02 -
Transfer the rhubarb pieces to a heavy-bottomed saucepan.
03 -
Sprinkle the granulated sugar over the rhubarb and place the saucepan over low heat.
04 -
Stir frequently as the mixture gently simmers, allowing the rhubarb to soften and release its juices. Continue cooking until the sugar is dissolved and rhubarb breaks down into a sauce, about 8–12 minutes.
05 -
Remove from heat and allow to cool slightly. Blend the mixture with an immersion blender or in a countertop blender until smooth.
06 -
Transfer the sauce to a clean container. Refrigerate for up to 3 days or freeze for extended storage. Enjoy as accompaniment to desserts or breakfast dishes.
# Notes:
01 -
Opt for a saucepan larger than you anticipate to prevent spillage as rhubarb softens and releases liquid.
02 -
Rhubarb sauce pairs excellently with porridge, yoghurt, or ice cream.