Rhubarb Sauce
This quick and easy rhubarb sauce is a sweet-tart topping for toast, pound cake, ice cream, and more!
Servings: 8
Ingredients
- 2 cups sliced rhubarb about 8 ounces
- 1/3 cup granulated sugar
- 1/4 cup water
- Pinch ground nutmeg
Instructions
- In a small saucepan, combine rhubarb, sugar, and water. Bring to a boil over medium-high heat, then reduce to medium-low.
- Simmer for 8-10 minutes, stirring occasionally, until rhubarb is broken down and the sauce is somewhat thickened.
- Remove from heat and stir in nutmeg. Pour into a jar or lidded bowl and let cool before storing in the refrigerator.
Notes
Rhubarb sauce will last 7 days in the refrigerator, or 3-6 months in the freezer.
