Description
A bright and tangy rhubarb sauce that pairs perfectly with ice cream, cakes, and breakfast treats.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup maple syrup
- 1 tablespoon water
- 1 teaspoon lemon zest
- Pinch of salt (optional)
Instructions
- Wash and trim the rhubarb, removing any leaves
- Cut rhubarb into evenly sized 1/2-inch pieces
- Measure and prepare maple syrup, water, and lemon zest
- Combine rhubarb, maple syrup, water, and lemon zest in a saucepan
- Bring the mixture to a boil over medium-high heat
- Reduce heat to a steady simmer
- Stir frequently while the rhubarb softens and breaks down
- Cook for 15 to 25 minutes until the sauce thickens
- Remove from heat and let cool slightly before serving
Notes
- Cut rhubarb evenly for consistent cooking
- Do not add too much water as rhubarb releases juices
- Avoid overcooking to maintain texture
- Adjust sweetness at the end based on taste
- Store in the refrigerator up to one week or freeze for longer storage
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 14g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg