Ingredients:

  • 1 lb (450 g) Rhubarb Stalks, trimmed and cut into 1-inch (2.5 cm) pieces
  • 1/2 cup (100 g) Granulated Sugar, adjust to taste
  • 1/4 cup (60 ml) Water
  • 1/2 teaspoon Fresh Lemon Zest, finely grated
  • Pinch Salt

Instructions:

  1. Prep the Rhubarb: Wash the rhubarb stalks thoroughly and trim off the tough ends. Slice the stalks into uniform 1-inch (2.5 cm) pieces.
  2. Combine Ingredients: Place the chopped rhubarb, granulated sugar, water, lemon zest, and pinch of salt into the medium saucepan. Give everything one gentle stir to coat the rhubarb pieces in the sugar.
  3. Bring to a Simmer: Place the saucepan over medium heat. Allow the mixture to warm gently until the sugar dissolves and the liquid begins to bubble lightly (about 5 minutes).
  4. Stew the Rhubarb: Once bubbling, reduce the heat to low. Cover the pan loosely with a lid, allowing some steam to escape. Simmer for 10 to 15 minutes, stirring once halfway through.
  5. Check for Doneness: The sauce is ready when the rhubarb pieces have mostly broken down and look translucent, but still hold some rough shape. If you prefer a smoother sauce, continue simmering for another 5 minutes and gently mash with the back of a spoon.
  6. Rest and Thicken: Remove the saucepan from the heat. Let the Rhubarb Sauce sit, uncovered, for 10 minutes. It will thicken considerably as it cools.
  7. Taste and Adjust: Taste the finished sauce. If the rhubarb is particularly sharp, stir in one extra teaspoon of sugar at a time until balanced.
  8. Store: Allow the sauce to cool completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to 10 days.