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Ingredients
- 1pound rhubarb, trimmed and sliced ½-inch thick (about 4 cups)
- ½cup dark brown sugar
- 2tablespoons unsalted butter
- Pinch kosher salt
Nutritional analysis per serving (4 servings)
145 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 1 gram protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.
- The sauce is good over yogurt, ice cream, pancakes or sliced strawberries.
Private Notes
Comments
I added 1 tbsp of fresh finely chopped ginger as the sauce simmered, which handily drew out the rhubarb's tartness while complementing the butterscotch. It's nice on toast and oatmeal.
Delicious, as is, with ice cream. Or, elevate the humble date bar: replace the date filling with a thick sauce made with one pound of rhubarb and 1/2 cup dark brown sugar. Simple, tasty, refreshing!
I make this sauce often in rhubarb season! I can’t have dairy, so I use coconut oil. This recipe also works well with coconut sugar. I often add vanilla, tonka bean, ginger, or rose water, depending on what I am eating it with. Which is pretty much anything.
Delicious, as is, with ice cream. Or, elevate the humble date bar: replace the date filling with a thick sauce made with one pound of rhubarb and 1/2 cup dark brown sugar. Simple, tasty, refreshing!
I added 1 tbsp of fresh finely chopped ginger as the sauce simmered, which handily drew out the rhubarb's tartness while complementing the butterscotch. It's nice on toast and oatmeal.