Here’s a full recipe for rhubarb sauce, perfect for serving over pancakes:
Rhubarb Sauce for Pancakes
Ingredients:
4 cups chopped fresh or frozen rhubarb (about 1/2-inch pieces)
1/2 cup granulated sugar (adjust to taste)
1/4 cup water
1–2 tsp lemon juice (optional, enhances brightness)
1/2 tsp vanilla extract (optional for added flavor)
Pinch of salt
Instructions:
Combine ingredients:
In a medium saucepan, combine rhubarb, sugar, water, and a pinch of salt.
Cook:
Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce heat to low and simmer.
Simmer:
Cook uncovered for about 10–15 minutes, or until the rhubarb breaks down and the sauce thickens to your liking. Stir occasionally to prevent sticking.
Optional flavor boost:
Stir in lemon juice and vanilla extract, if using, during the last few minutes of cooking.
Cool slightly:
Let the sauce cool for 5–10 minutes. It will thicken a bit more as it cools.
Serve:
Spoon warm rhubarb sauce over pancakes, waffles, French toast, or even yogurt.
Tips:
For a smoother sauce, mash the rhubarb as it cooks or use a blender.
For a chunkier texture, cook until soft but still holding shape.
Add strawberries or apples if you want to mellow the tartness.
