Description
This simple and flavorful rhubarb sauce is the perfect balance of sweet and tart. With the added brightness of orange peel and a hint of vanilla, it makes for an ideal topping for desserts, yogurt, or even as a side to savory dishes.
Ingredients
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650 grams rhubarb, cut into ½-inch pieces
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130 grams cane sugar
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¼ teaspoon fine sea salt
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4 strips of fresh orange peel
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½ teaspoon vanilla bean paste
Instructions
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Prepare the Rhubarb:
In a medium saucepan, combine the rhubarb, cane sugar, and sea salt. Stir gently to combine. -
Add Orange Peel and Vanilla:
Add the strips of fresh orange peel to the saucepan. Stir in the vanilla bean paste. -
Cook the Sauce:
Over medium heat, bring the mixture to a simmer, stirring occasionally. Once the rhubarb begins to soften and break down (about 10-15 minutes), reduce the heat and continue to cook for another 5-10 minutes until the sauce thickens slightly and the rhubarb is fully softened. -
Remove the Orange Peel:
Once the sauce is done cooking, remove the orange peel strips. - Serve:
Allow the sauce to cool before serving. It can be enjoyed warm or chilled.
Notes
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If you prefer a smoother sauce, you can use an immersion blender to puree it to your desired consistency.
- The sauce can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Cooking
- Cuisine: American