Rhubarb sauce is one of the first things I make in the spring. This easy recipe requires just three ingredients, and is one of the best uses for fresh rhubarb. It can be used on almost any dessert, and features a wonderful balance of sweetness and tartness. Or simply eat it with a spoon!
Three Simple Ingredients
Large rhubarb stalk
Sugar
Water
How To Use Rhubarb Sauce
I love to keep some sauce in my fridge for summer treats. It’s a versatile topping that tastes like the month of June! You get a hint of rhubarb flavor, with just the right about of sweetness. Here are a few favorite ways to use this treat:
- On top of vanilla ice cream
- As a substitue for simple syrup in a cocktail
- On oatmeal or yogurt
- On toast or biscuits in place of jam
- As a topping for waffles or pancakes
- Drizzled on a bowl of strawberries, peaches or other fruit
The instructions to make the easy sauce are below, but all you need to do is simmer the ingredients together in a saucepan to make a beautiful, maple syrup consistency. Make sure your sauce is stored in an airtight container in the fridge, and it will keep for a couple weeks.
Homemade Rhubarb Sauce Recipe
Ingredients
- 1 large stalk rhubarb, cut into small pieces
- 1/3 cup sugar
- 1/2 cup water
Garnishes
- micro greens I think micro arugula would be best. I used micro kale
- 1 cup heavy whipping cream
- 1 tbsp confectioners' sugar
Instructions
Rhubarb Sauce
- Cook until the juices have thickened to the consistency of maple syrup. Strain, cool and store covered in the refrigerator for several days. It is wonderful drizzled over this tart or used in summer cocktails in place of simple syrup.
For Serving
- Whip the cream and sugar on medium speed until it is soft peaks. Serve rectangles of the tart with a dollop of whipped cream and micro greens, if desired.
