Rhubarb Sauce
A tangy rhubarb lemon sauce that is perfect for ice cream.
Servings: 16 Servings
Ingredients
- 3 cups rhubarb chopped (Note 1)
- 1 cup white granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 4 strips fresh lemon peel (Note 2)
Instructions
- In a medium saucepan, add chopped rhubarb, sugar, lemon juice, sea salt, and strips of lemon peel. Stir.
- Turn the heat to medium low and slowly simmer the sauce until rhubarb is softened and the sauce is thick, about 8-10 minutes. Stir often to prevent burning.
- Once thick, remove the lemon peels. Allow the sauce to cool.
- Place rhubarb sauce in an airtight container in the refrigerator.
- Serve rhubarb sauce over ice cream, pancakes, or yogurt. Or enjoy by the spoonful!
Notes
Note 1: Frozen rhubarb can also be used. Additional cooking time may be needed to get rid of any excess moisture.
Note 2: Use a potato peeler to remove only the yellow part of the lemon rind. Avoid the white pith of the lemon. It is bitter and unappetizing.
Nutrition Information
Serving: 1 TablespoonCalories: 53kcalCarbohydrates: 14gProtein: 0gFat: 0gSugar: 13g
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