Sweet and Tart 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.
Ingredients
Rhubarb Sauce Ingredients
- 650 grams rhubarb cut into 1/2 inch pieces
- 130 grams cane sugar
- 0.25 teaspoon fine sea salt
- 4 strips fresh orange peel
- 0.5 teaspoon vanilla bean paste
Instructions
- Cut rhubarb into 1/2 inch pieces. In a large bowl, 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 the lid on, stirring occasionally.
- Remove from heat and let cool, then discard orange peel and blend the mixture until smooth.
- Stir in vanilla bean paste. The sauce will thicken as it cools in the refrigerator.
Notes
This sauce can be refrigerated for up to 3 weeks or frozen for 4-6 months.