Rhubarb adds tang to March meals. You don’t have to bake a pie to enjoy its red stems, the first “fruit” of spring. Simple rhubarb sauce adds lots of flavor with a lot less work.
This easy sweet-tart sauce takes just a few minutes to cook and can be served warm or cold. It’s great on top of ice cream, custard, rice pudding or cake. Or serve it as an accompaniment to pork roast.
Slimmer, more tender rhubarb stalks tend to be sweeter and need less sugar.
For more rhubarb ideas and recipes, click here.
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.
Easy rhubarb sauce
Makes 6 servings.
1 pound rhubarb (stems only)
1/2 cup water
1/2 to 3/4 cup sugar
Pinch of cinnamon (optional)
Wash and cut rhubarb (stems only) into 1/2-inch pieces; you’ll have about 4 cups.
In a 2-quart saucepan, combine 1/2 cup water with 1/2 to 3/4 cup sugar (depending on taste). Bring to a boil.
Add cut rhubarb and reduce heat. Simmer, stirring occasionally, until rhubarb is softened and slightly transparent, about 10 to 15 minutes.
Remove from heat. Add a pinch of cinnamon, if desired. Serve warm or cold. This sauce will keep in the refrigerator for several days and may be frozen.