Description
This sweet-tart Rhubarb Sauce is made with just four simple ingredients—rhubarb, sugar, sea salt, and vanilla. It simmers into a silky, bright pink topping that’s perfect for spooning over yogurt, pancakes, oatmeal, or even ice cream. A delicious way to celebrate rhubarb season!
Ingredients
Units
- 5-7 stalks rhubarb (about 2 pounds), chopped
- 2/3 cup granulated sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the rhubarb, sugar, and salt. Let sit at room temperature for 30 minutes.
- Transfer to a medium saucepan and cook over medium heat, covered, stirring occasionally, for 20 minutes or until soft.
- Remove from heat and purée until smooth (or leave chunky). Stir in vanilla extract.
- Cool completely and store in an airtight jar in the fridge for up to 3 weeks.
Notes
Store: Let it come to room temperature, then refrigerate in an airtight jar. Keeps for up to 3 weeks or can be frozen for longer.