Rhubarb Sauce

Rhubarb breaks down fast. One pound of cut stalks, ⅓ cup of sugar, a whisper of cinnamon, and a pinch of salt go into a saucepan, and in under 10 minutes you’ve got a thick, rosy sauce with that signature tart-sweet punch.

The beauty of this recipe is its flexibility. Leave it loose and spoonable for topping ice cream, yogurt, or pancakes. Or, if you need something thicker for filling pies or layering in trifles, stir in a cornstarch slurry while it’s still hot and cook until the sauce turns glossy and holds its shape.

Don’t add water. The rhubarb releases plenty of liquid on its own as the sugar draws it out over the heat. That concentrated juice is where all the flavor lives.

Kitchen Tips

• Cut the rhubarb into even 1-inch pieces so everything breaks down at the same rate
• Keep the heat at a simmer after it boils; high heat can scorch the sugar on the bottom
• The sauce thickens further as it cools, so pull it off the heat while it still looks a bit loose
• Stores well in the fridge for up to a week in a sealed jar

Variations

• Add ½ cup of sliced strawberries in the last 2 minutes for a classic strawberry-rhubarb sauce
• Replace cinnamon with a split vanilla bean for a more floral, delicate flavor
• Stir in a tablespoon of fresh ginger for a spicy, warming twist