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Sweet & Tart Rhubarb Sauce

Sweet & Tart Rhubarb Sauce: A Quick Joy for Your Desserts

Discover how to create a quick and versatile Sweet & Tart Rhubarb Sauce that enhances your desserts wonderfully.
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Prep Time 10 minutes
Cook Time 10 minutes
Macerating Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 cups Fresh Rhubarb discard leaves
  • 1 cup Cane Sugar substitute with honey or maple syrup if desired
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Fresh Orange Peel can substitute with lemon peel
  • 1 teaspoon Vanilla Bean Paste vanilla extract can be used

Equipment

  • Medium Pot
  • Blender
  • Sharp Knife
  • Large bowl
  • Spoon

Method
 

Step-by-Step Instructions
  1. Start by washing fresh rhubarb thoroughly under running water. Trim the ends and cut the rhubarb into 1/2 inch pieces. Set aside in a bowl.
  2. In the bowl, sprinkle cane sugar, fine sea salt, and fresh orange peel over the rhubarb. Gently fold to combine and let sit for 30 minutes.
  3. Pour the rhubarb mixture into a medium pot, cover and place on medium heat. Simmer for 10 minutes, stirring occasionally.
  4. Remove from heat, let cool a few minutes, and discard orange peel. The sauce will thicken as it cools.
  5. Blend the cooled mixture until smooth. Stir in the vanilla bean paste.
  6. Let sauce cool completely before transferring to airtight jars for storage.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSodium: 5mgPotassium: 40mgSugar: 12gVitamin C: 10mgCalcium: 1mgIron: 1mg

Notes

This sauce can be refrigerated for up to 3 weeks or frozen for 4-6 months. Perfect for enhancing desserts and sharing with loved ones.

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