Description
This classic Rhubarb Sauce recipe is a tangy-sweet accompaniment perfect for desserts, breakfast dishes, or even savory meals. Made from tender red rhubarb, sugar, and a touch of water, it simmers to a luscious consistency with soft rhubarb chunks adding texture. Customize the sweetness, consistency, and color to suit your preference. Easy to prepare and versatile, it can be refrigerated or frozen for future use.
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 a tart sauce, more for a sweeter sauce)
- 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 everything together well to begin dissolving the sugar.
- Simmer the Sauce: Allow the mixture to come to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the rhubarb has broken down but some chunks still remain. This generally takes 10 to 15 minutes depending on the tenderness of the rhubarb.
- Adjust Sweetness and Consistency: Taste test the sauce as it cooks. If you prefer a sweeter flavor, add additional sugar as desired. Add more water for a thinner, looser sauce. For enhanced color, mix in a drop or two of red food coloring.
- Cool and Store: Remove the pan from the heat and let the sauce cool completely. For storage, transfer the cooled sauce to an airtight container. It will keep in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 6 months.
Notes
- The sauce can be made more tart or sweeter by adjusting the sugar quantity to taste.
- Add extra water to achieve your preferred sauce thickness.
- Red food coloring is optional but enhances the vibrant red color.
- Store refrigerated sauce up to one week or freeze for longer storage up to six months.
- Use tender red rhubarb for best flavor and texture.
