Rhubarb Sauce
This tangy-sweet sauce is a springtime staple in our house. It's great by itself, spooned over ice cream or cake, or stirred into yogurt.
Ingredients
- 6 cups Rhubarb, chopped
- 2 cups sugar
Instructions
- Wash and chop rhubarb and place in a stainless steel saucepan. Add 2 or 3" of water to bottom of the pan.
- Turn the burner on medium and bring rhubarb and water to a boil. Cook until the rhubarb is tender and water cooks down.
- Add sugar and combine well. Taste test and add more sugar, if desired.
Notes
Cool and freeze rhubarb sauce in a freezer-safe container. Leave 2' of headspace. Use sauce within a year.