Sweet and Tangy Rhubarb Sauce Recipe

In a medium saucepan, combine the chopped rhubarb, sugar, water, and salt.

Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the rhubarb is soft.

Stir in the vanilla extract and mix well.

Remove from heat and let it cool slightly.

Transfer the sauce to a blender or use an immersion blender to puree until smooth, if desired.

Allow the sauce to cool completely before serving or storing.

Store in an airtight container in the refrigerator for up to one week.

Equipment Needed

Spice Level:

Dietary