Ingredients
Main Ingredients
- 650 grams rhubarb (cut into 1/2 inch pieces) Fresh rhubarb is preferred.
- 130 grams cane sugar Adjust according to rhubarb sweetness.
- 0.25 teaspoon fine sea salt
- 4 strips fresh orange peel Add more for stronger orange flavor.
- 0.5 teaspoon vanilla bean paste Can substitute with vanilla extract.
Method
Preparation
- Cut the rhubarb into 1/2 inch pieces.
- In a large bowl, mix the rhubarb, sugar, salt, and orange peel. Let it sit for 30 minutes to release juices.
- Add the entire mixture, including the juices, to a medium pot. Gently simmer for 10 minutes with the lid on, stirring occasionally.
- Remove from heat and let it cool. Discard the orange peel and blend the mixture until smooth.
- Stir in the vanilla bean paste. The sauce will thicken as it cools in the refrigerator.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 21gSodium: 50mgFiber: 1gSugar: 18g
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze in portions for later use. Adjust sugar based on the tartness of the rhubarb.
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