Easy Rhubarb Sauce
An easy and quick rhubarb sauce you can eat on its own, or add to pancakes, waffles, and ice cream. You can also layer it in a glass jar with granola, yogurt and strawberries. This rhubarb sauce can be made sugar free using Splenda.
Servings 8 servings
Cost $1
Ingredients
- 4 cups prepared rhubarb washed, and cut into 3/4 inch slices
- 1 cup granulated white sugar or 1 cup splenda
- ½ cup water
Instructions
- Once your rhubarb is harvested, cut off the large leaves and trim the ends. Wash the remaining stalks well and then slice into chunks about 1 inch long.
- Heat sugar, rhubarb, and water stirring occasionally over medium-high heat until boiling. Once it starts to boil turn the stove down to medium-low and simmer uncovered for ten minutes, stirring occasionally. You can omit the sugar for Splenda.
- As your rhubarb cooks you may notice foam rising to the top. If this occurs skim the foam off using a spoon.
- Rhubarb can vary in sweetness, while cooking taste the rhubarb and add more sugar if needed. You can add a bit of cinnamon, or vanilla to the mixture if you want to.
- You can eat this sauce on its own, we used to call it stewed rhubarb. Or serve as a topping for pancakes, waffles, ice cream, or layered in a glass jar with yogurt and granola.
- If making it sugar free with Splenda. Taste and add more if needed for flavour.
Notes
- Rhubarb varies in sweetness, so taste and adjust sugar as needed.
- Frozen rhubarb can be used without thawing.
- Leave headspace when freezing to allow for expansion.