Description
Super quick stewed rhubarb made with only a few ingredients, perfect as a fruity topping for desserts, yogurt, or breakfast dishes.
Ingredients
- 500 g (1 lb) fresh rhubarb
- 120 ml (1/2 cup) water
- 80 g (1/3 cup) white sugar
- 1 lime (juice and zest, optional)
Instructions
1. Wash the rhubarb and discard the bottom of the stalks and leaves.
2. Slice the rhubarb into small pieces and place them in a medium pot.
3. Add the water, sugar, and optional lime juice and zest, then stir to combine.
4. Place on low to medium heat and simmer for about 15 minutes, stirring occasionally, until the rhubarb breaks apart into a thick sauce.
5. Remove from heat and allow to cool completely.
6. Transfer to a sealed jar and store in the fridge for up to 2 weeks.
Notes
Cooking time may vary depending on the ripeness of the rhubarb and your desired consistency.
For a thinner sauce, stop cooking once the fruit breaks down; for a thicker texture, cook a few minutes longer to reduce further.
For a smoother consistency, continue cooking until all chunks have dissolved.
Taste after cooking and adjust sweetness if needed by adding a tablespoon of sugar at a time and stirring until dissolved.
Nutrition
- Serving Size: 1 jar
- Calories: 435
- Sugar: 86 g
- Sodium: 28 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 110 g
- Fiber: 11 g
- Protein: 5 g
- Cholesterol: 0 mg