4-Ingredient Fresh Rhubarb Sauce
This rhubarb sauce is perfectly sweet and tart, with soft hints of orange and vanilla bean. Easy to make in a blender! Use as a topping for ice cream, oatmeal, or on toast.
Yield: 2 cups
Ingredients
- 650 grams rhubarb, cut into 1/2 inch pieces
- 130 grams cane sugar
- 1/4 teaspoon fine sea salt
- 4 strips of fresh orange peel
- 1/2 teaspoon vanilla bean paste
Instructions
- Cut rhubarb into 1/2 inch pieces. In a large bowl or try, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes.
- Add all of the mixture including juices to a medium pot and gently simmer for 10 minutes with cover on, stirring occasionally. Rhubarb will soften and break down. Remove from heat and let cool.
- Discard orange peel and blend mixture until smooth.
- Stir in vanilla bean paste. Sauce will thicken a bit as its refrigerated, just an fyi. Store in refrigerator for 3 weeks or freezer for 4-6 months.
Notes
Recipe adapted from Braised and Deglazed.
*This recipe freezes well for 4-6 months. It does not have enough acid to be canned. However, if you are looking for a rhubarb canning recipe, my Strawberry Rhubarb Jam is a family favorite.