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Rhubarb Sauce Recipe
Easy Rhubarb sauce the way you like it. make it chunky, thin, without sugar, to serve with dessert or with savory meat meals.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
4
servings
Calories:
48
kcal
Author:
Helene Dsouza
Ingredients
9
ounces
Rhubarb
peeled, cut into thick slices
¼
cup
Water
1
Teaspoon
Lemon Peel
untreated Lemon, freshly grated
3
Tablespoons
Sugar
*see Notes
US
-
Metric
Instructions
Keep your sauce pan on the heat and add your peeled and cut rhubarb.
Pour water in and mix.
Add in the lemon zest and sugar. Mix well.
Keep on medium to low heat and allow your rhubarb to cook slowly so to soften.
Stir sometimes to make sure the rhubarb pieces don't burn on. Cook until you are satisfied with the consistency.
Take from heat, use and serve directly over a dessert or savory meats or store for a later use (see post for further details).
Video
Notes
You can reduce, increase or skip the sugar altogether and/or substitute with honey, stevia, etc.
See in the recipe for rhubarb sauce variations for sweet or savory uses of the sauce.
You can use this sauce over sweet desserts or even savory meat dishes such as pork, duck or fish.
Nutrition
Calories:
48
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
184
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
65
IU
|
Vitamin C:
5.8
mg
|
Calcium:
55
mg
|
Iron:
0.1
mg