Rhubarb Sauce Recipe

Rhubarb sauce is a delightful, tangy-sweet topping that can elevate a wide range of dishes, from ice cream and yogurt to cakes and pancakes. With a simple combination of fresh rhubarb, sweet cane sugar, and aromatic orange peel, this sauce is an easy way to add a burst of flavor to your desserts or savory dishes. Whether you’re a fan of rhubarb’s tartness or looking to add a unique twist to your meals, this rhubarb sauce is a must-try.

Why You’ll Love This Recipe

1. Simple Ingredients

This rhubarb sauce is made with just a few pantry staples: rhubarb, cane sugar, sea salt, orange peel, and vanilla bean paste, making it easy to whip up at home.

2. Bright & Tangy Flavor

Rhubarb is naturally tart, and combined with sugar and a hint of vanilla, it creates a balanced, refreshing sauce that pairs wonderfully with both sweet and savory dishes.

3. Versatile Uses

Use this rhubarb sauce as a topping for ice cream, yogurt, pancakes, or even meat dishes like roasted pork. The possibilities are endless!

4. Aromatic Touch

The fresh orange peel adds a lovely citrusy fragrance that enhances the natural flavors of the rhubarb, while the vanilla bean paste gives the sauce a subtle, aromatic richness.

5. Quick & Easy

Making rhubarb sauce is as simple as simmering the ingredients on the stovetop for a short time. It’s a fuss-free recipe that can be made in under 30 minutes.

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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

Variations

Sweetener Alternatives

Instead of cane sugar, you can try using honey, maple syrup, or agave syrup for a different level of sweetness and flavor. Adjust the sweetness to your taste, depending on the substitute.

Spice It Up

For a bit of warmth, you can add a pinch of ground ginger or cinnamon to the sauce. The spices complement the rhubarb’s tartness and add depth to the flavor.

Adding More Fruit

For a fruity twist, you can incorporate other fruits like strawberries, raspberries, or apples to the sauce. Just chop them up and add them alongside the rhubarb to create a mixed fruit sauce.

Sugar-Free Option

For a sugar-free version, use a sugar substitute like Stevia or monk fruit sweetener. Keep in mind that the texture and flavor may vary slightly.

How to Make the Recipe

Step 1: Prepare the Rhubarb

Wash and trim the rhubarb stalks. Cut them into 1/2 inch pieces and place them in a medium saucepan.

Step 2: Add the Sweetener and Flavorings

Add the cane sugar, fine sea salt, and fresh orange peel strips to the saucepan. Stir to combine and evenly coat the rhubarb pieces with the sugar.

Step 3: Simmer the Sauce

Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally and cook for about 15-20 minutes, or until the rhubarb has broken down and the sauce has thickened to your desired consistency.

Step 4: Add the Vanilla

Once the rhubarb is softened and the sauce has thickened, stir in the vanilla bean paste. Let it simmer for another 1-2 minutes to infuse the sauce with vanilla flavor.

Step 5: Strain (Optional)

If you prefer a smoother sauce, you can strain out the orange peel strips and any fibrous bits from the rhubarb. This step is optional and depends on your texture preference.

Step 6: Serve

Remove the rhubarb sauce from the heat and allow it to cool slightly before serving. It can be used immediately or stored in the refrigerator for later use.

Tips for Making the Recipe

• Adjust the Sweetness: Depending on the tartness of your rhubarb, you may need to adjust the amount of sugar. Taste the sauce while cooking and add more sugar if necessary.
• Texture Variations: If you prefer a chunky sauce, simply cook the rhubarb for a shorter time. For a smoother, more syrup-like sauce, cook it longer and mash the rhubarb as it softens.
• Citrus Peel: If you don’t have fresh orange peel, you can substitute it with a small amount of orange zest or even lemon peel for a different citrus note.
• Serving Tip: The rhubarb sauce is fantastic when paired with desserts like vanilla ice cream, cheesecakes, or even swirled into Greek yogurt.

How to Serve

Rhubarb sauce is incredibly versatile and can be used in many ways. Here are a few ideas:

• As a topping for pancakes, waffles, or French toast.
• Swirled into yogurt, oatmeal, or overnight oats.
• As a dessert sauce for ice cream, sorbet, or cheesecakes.
• As a complement to roasted meats like pork or chicken, where the tartness of the rhubarb balances the richness of the meat.
• Drizzle over pound cake, scones, or muffins for added sweetness and tang.

Make Ahead and Storage

Storing Leftovers

Store any leftover rhubarb sauce in an airtight container in the refrigerator for up to 1 week. The sauce will continue to thicken as it cools, so you may need to stir in a little water or juice if it gets too thick.

Freezing

You can freeze rhubarb sauce in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using. If the sauce has become too thick after freezing, simply warm it on the stove and stir in a bit of water to reach your desired consistency.

Reheating

To reheat, gently warm the sauce on the stove over low heat, stirring occasionally until heated through. If the sauce is too thick, add a splash of water or juice to loosen it up.

FAQs

1. Can I use frozen rhubarb for this sauce?

Yes, you can use frozen rhubarb, but be sure to thaw and drain any excess water before using it in the recipe.

2. Can I make this rhubarb sauce without sugar?

Yes, you can substitute the sugar with a sugar alternative like stevia or monk fruit, but it may alter the taste and consistency of the sauce.

3. How can I make the sauce thicker?

If you prefer a thicker sauce, cook it longer to allow more evaporation, or mash the rhubarb with a potato masher as it softens.

4. Can I use other fruits in this recipe?

Absolutely! You can combine rhubarb with strawberries, apples, or raspberries for a fruity variation.

5. Can I skip the orange peel?

Yes, you can skip the orange peel if you prefer a simpler flavor, or substitute it with a small amount of orange zest.

6. Can I make this sauce without vanilla bean paste?

Yes, you can substitute vanilla bean paste with vanilla extract or even a small piece of vanilla bean.

7. How do I know when the rhubarb sauce is done?

The sauce is done when the rhubarb is fully broken down and the consistency is thickened to your liking. You can check by running a spoon through the sauce and seeing if it coats the back of the spoon.

8. Can I use this rhubarb sauce in baking?

Yes, you can use this rhubarb sauce as a filling for pies, tarts, or as a layer in cakes.

9. Can I make this sauce in advance?

Yes, this sauce can be made ahead of time and stored in the refrigerator for up to one week or frozen for longer storage.

10. How do I use rhubarb sauce with savory dishes?

Rhubarb sauce pairs wonderfully with roasted meats like pork, duck, or even grilled chicken, where the tartness complements the rich flavors.

Conclusion

This rhubarb sauce is a versatile, easy-to-make recipe that can be enjoyed in many different ways. The balance of tart rhubarb, sweet sugar, aromatic orange peel, and vanilla makes it a delightful topping for both sweet and savory dishes. Whether you use it on pancakes, over ice cream, or paired with roasted meats, this sauce adds a burst of fresh, tangy flavor that will elevate any dish.

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