Target: 6 × 4 inches · landscape

Rhubarb Sauce

40 min · 6 servings

Ingredients

□ 1 lb fresh rhubarb stalks, trimmed and cut into 1/2-inch pieces

□ 1/3 cup granulated sugar, plus up to 2 tbsp more to taste

□ 2 tbsp water

□ 1 tsp finely grated orange zest

□ 1 pinch fine salt

1. Rinse and cut rhubarb into even pieces. Add to a saucepan with sugar, water, and salt.

2. Bring to a gentle simmer, then cook uncovered until the stalks soften and release pink juices.

3. Stir lightly for soft pieces or press the rhubarb against the pan for a smoother sauce.

4. Stir in orange zest, taste a cooled spoonful, and add sugar gradually if the tartness needs rounding.

5. Cool until the sauce thickens slightly, then serve warm or at room temperature.

Cook’s note: Stop simmering when the stalks are tender; cooling thickens the sauce further.