This simple rhubarb sauce is sweet, tart, and perfect for topping ice cream or stirring into yogurt. With only 3 ingredients, it is also low in sugar, and a fun way to celebrate spring!
I’ve been cooking with rhubarb a lot lately. My garden is producing like crazy and it’s so much fun to stroll into your backyard for dessert!
Even better, I just acquired the easiest rhubarb recipe EVER, courtesy of my delightful and talented book club! It’s a simple rhubarb sauce that our hostess served over ice cream–and which my health-conscious middle daughter simply stirred into yogurt.
When we dipped in at book club, everyone raved about the sauce, and my family was equally impressed. In fact, the entire batch disappeared over Memorial Day weekend without ever actually getting served! Yes, this year I got no complaints at all from hungry kids about “nothing to snack on!”
In doing research for this post, I found similar recipes all over the internet. But most of them use a lot more sugar, which (as two groups of happy tasters proved) isn’t at all necessary. And it’s delicious made with maple syrup, in case you are eating local or doing one of the many no-sugar diets around.
Since we have been eating so much rhubarb lately, I decided to look up the health value and share it with you. Per Self Nutrition Data, rhubarb “is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.” Yes!
Rhubarb does contain oxalic acid which can be a problem in large quantities and is why the toxic leaves, roots and flowers are avoided and just the stems used.
Of course, I am not the only big rhubarb fan around. I always remember reading its praise in Barbara Kingsolver’s local eating saga Animal Vegetable Miracle. If I recall, it was an early North Carolina spring when Barbara set out to the farmer’s market. Her daughter had written a hopeful, “fruit??” on the shopping list and Barbara was decidedly not hopeful. But ultimately rhubarb fit the bill, to everyone’s delight.
It’s a sentiment I totally understand!
- 1/2 cup sugar or maple syrup
- 1/4 cup water
- 6 cups chopped (1 inch pieces) rhubarb stems
- Place sugar and water in a medium saucepan and heat, stirring occasionally, until sugar has dissolved.
- Add rhubarb and continue cooking until it has broken down and sauce is thickened.
- Serve over ice cream or pound cake, or stir into yogurt.
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