Easy Rhubarb Sauce
This is a fool-proof, reliable, exactly-as-you’d-expect rhubarb sauce. There’s nothing particularly fancy or surprising about it. It contains three ingredients (or two, if you don’t consider water to be an ingredient), it simmers down in just 15 minutes, and it’s just lovely on so very many foods. This sauce has been a real work-horse in my tummy ever since the rhubarb started gracing the tables of the farmers market.
In the last two weeks, I have eaten it over irresponsibly large portions of mascarpone gelato. Slathered atop rhubarb cardamom pound cake (yes, double-rhubarb!). Spooned into popovers. My favorite: lovingly blanketing my greek yogurt in the mornin’.
…and it goes great with pistachios. But what doesn’t?
You bet your sweet buns I’ll be whipping up yet another batch this weekend. Yes, ma’am.
- 4 c. chopped rhubarb, in 1/2" chunks
- 1/2 c. granulated sugar
- 1 T. water
- Combine rhubarb, sugar, and water in a saucepan over medium heat. Allow to simmer, stirring occasionally, until rhubarb has softened and sauce is formed, about 15 minutes. Cool, then store in refrigerator.
- If a thicker sauce is desired, mix together a tablespoon of corn starch with a splash of water and stir in at the end.