Description
A vibrant and tangy rhubarb sauce, brightened with lemon zest and warm nutmeg — perfect for drizzling over desserts or pairing with savory dishes like roasted meats.
Ingredients
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⅓ cup sugar
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¼ cup water
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2¼ cups sliced fresh or frozen rhubarb (about ½ lb)
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1 teaspoon grated lemon zest
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⅛ teaspoon ground nutmeg
Instructions
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In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
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Add the rhubarb and reduce the heat. Simmer for 5–10 minutes, stirring occasionally, until the rhubarb is soft and beginning to break down.
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Remove from heat and stir in the lemon zest and nutmeg.
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Let cool slightly before serving. Serve warm or chilled.
Notes
Use frozen rhubarb if fresh is not available; no need to thaw.
For a smoother sauce, blend after cooking.
Delicious over yogurt, pancakes, waffles, ice cream, or roasted meats.
Store in the fridge for up to 1 week, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering (Stovetop)
- Cuisine: American