Homemade Rhubarb Sauce - only 2 ingredients!
Servings: 4
Calories: 122Kcal
Ingredients
- 4 cups rhubarb in 1 inch pieces
- ½ cup white sugar brown sugar can also be used
- ¼ cup water
Instructions
- Add ingredients in this order - water, rhubarb then sugar. Note that this is a sweet rhubarb sauce. If you would like it a little tart, reduce sugar to ¼ cup.
- Cook on medium heat, adjusting heat to keep it at a low simmer.
- In a few minutes the rhubarb will release it's liquid and will fall apart into a sauce. If you prefer your rhubarb chunky, remove from heat at that stage.
- Serve on ice cream, yogurt or pound cake. Some folks like it warm, I prefer mine at room temperature or cold.
Notes
Storage
Rhubarb sauce can be refrigerated up to 4 days in a sealed container.
It can be frozen up to 3 months. If necessary, it can be frozen for up to 6 months, however, some of the flavor may deteriorate a bit.
It can be frozen up to 3 months. If necessary, it can be frozen for up to 6 months, however, some of the flavor may deteriorate a bit.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 122Kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 352mg | Fiber: 2g | Sugar: 26g | Vitamin A: 124IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 0.3mg