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Easy 3-Ingredient Rhubarb Sauce Recipe Perfect for Yogurt and Pancakes

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A quick and simple rhubarb sauce made with just rhubarb, sugar, and water, perfect for drizzling over yogurt or pancakes to add a bright, tangy flavor.

Ingredients

Scale
  • 4 cups chopped rhubarb stalks (about 500 grams or 1.1 pounds)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup water (60 ml)
  • Optional: 1 teaspoon lemon juice

Instructions

  1. Rinse 4 cups (about 500 grams or 1.1 pounds) of fresh rhubarb stalks under cold water. Trim off the ends and chop into roughly ½-inch (1.25 cm) pieces.
  2. Place the chopped rhubarb in a medium saucepan. Add ½ cup (100 grams) granulated sugar and ¼ cup (60 ml) water. Stir gently to combine.
  3. Cook over medium heat and bring the mixture to a gentle simmer, about 5 minutes. Stir occasionally to prevent sticking or burning, but do not over-stir.
  4. Reduce heat to low and simmer gently for another 8-10 minutes until the rhubarb softens and the sauce thickens, coating the back of a spoon with a vibrant pink color.
  5. Optional: For a smoother sauce, pass through a fine mesh strainer or blend briefly with an immersion blender. Otherwise, leave chunky for texture.
  6. Let the sauce cool for 5 minutes to thicken slightly. Taste and adjust sweetness if needed; add a splash of lemon juice if desired.

Notes

Use fresh, firm rhubarb stalks for best results. Avoid overcooking to prevent mushy texture. Optional lemon juice brightens flavor. For a smoother sauce, strain or blend. Can substitute sugar with honey or maple syrup added after cooking. Frozen rhubarb can be used if thawed and drained. Store in airtight container in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: rhubarb sauce, easy rhubarb recipe, breakfast sauce, pancake topping, yogurt topping, 3-ingredient sauce, quick sauce

Find it online: https://coracooks.com/easy-3-ingredient-rhubarb-sauce-recipe-perfect-for-yogurt-and-pancakes/