Description
This Rhubarb Sauce recipe delivers a tangy-sweet condiment perfect for topping desserts, breakfast dishes, or even savory plates. Made with tender red rhubarb, sugar, and a splash of water, this easy-to-make sauce simmers gently to preserve some texture while breaking down the rhubarb into a luscious, vibrant sauce. Optional red food coloring enhances its beautiful red hue, making it as visually appealing as it is delicious.
Ingredients
Scale
Ingredients
- 2 pounds tender red rhubarb, cut into 1/2” pieces
- 1/2 cup water (or more for a looser sauce)
- 2/3 cup sugar (use less for tart sauce, more for sweeter)
- 1 drop red food coloring (optional)
Instructions
- Combine Ingredients: In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional food coloring. Stir well to start dissolving the sugar.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the rhubarb breaks down but retains some chunks, about 10 to 15 minutes depending on rhubarb tenderness.
- Adjust Flavor and Texture: Taste the sauce as it simmers. Add more sugar if a sweeter flavor is preferred, or add additional water for a thinner consistency. Incorporate more red food coloring if desired for a richer color.
- Cool and Store: Remove the pan from heat and let the sauce cool completely. Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.
Notes
- Rhubarb sauce pairs wonderfully with ice cream, pancakes, yogurt, or roasted meats.
- Adjust sugar quantity to cater to your preferred tartness or sweetness.
- Use red food coloring sparingly if preferred for natural coloring.
- Ensure rhubarb is fresh and firm for best flavor and texture.
- Can be made ahead and stored in freezer-safe containers for long-term use.
