Description
A tangy and sweet rhubarb sauce perfect for drizzling over desserts, pancakes, or yogurt. Simple to make with fresh or frozen rhubarb and brightened with lemon zest and a touch of warm nutmeg.
Ingredients
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⅓ cup sugar
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¼ cup water
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2¼ cups sliced fresh or frozen rhubarb
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1 teaspoon grated lemon zest
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1/8 teaspoon ground nutmeg
Instructions
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In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves.
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Add rhubarb and reduce heat to medium-low. Simmer gently, stirring occasionally, until rhubarb is soft and breaks down (about 10–15 minutes).
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Stir in lemon zest and ground nutmeg. Cook for another 1–2 minutes.
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Remove from heat and let cool slightly before serving. Sauce will thicken as it cools.
Notes
Perfect served warm or chilled.
Store leftovers in the refrigerator for up to one week.
Use frozen rhubarb straight from the freezer; no need to thaw before cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce · Condiment · Dessert Topping
- Method: Simmering
- Cuisine: American
Keywords: rhubarb sauce, fruit sauce, dessert topping, tangy sauce, rhubarb recipes