Rhubarb Sauce

Fresh rhubarb simmers with sugar and a little water into a bright, tart-sweet sauce; choose soft pieces or press the stalks smooth before balancing to taste.

40 min

6 servings

Glossy pink rhubarb sauce with soft pieces and fine orange zest sits in a small ceramic bowl.

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

Equipment

Medium nonreactive saucepan · Cutting board · Chef's knife · Wooden spoon

Taste after cooling

A cooled spoonful gives a clearer read on the tart-sweet balance than a taste straight from the hot pan.

Use as a condiment

Serve the tangy sauce alongside roast pork, grilled vegetables, or a savory cheese board.

Prepare and combine

01. Rinse and trim the rhubarb, then cut it into even pieces so the stalks soften at the same pace.

02. Combine rhubarb with sugar, water, and salt in a nonreactive saucepan; stir to moisten the sugar.

Simmer gently

03. Warm over medium heat until the sugar dissolves and juices begin bubbling, then lower the heat.

04. Simmer uncovered, stirring gently, until stalks are tender and pink juices have collected; stop before the sauce dries out.

Set texture and balance

05. Stir lightly to keep soft pieces, or press the rhubarb against the pan for a smoother spoon sauce.

06. Add orange zest, taste a cooled spoonful, and stir in sugar gradually if the tartness is too sharp.

Cool and serve

07. Cool until warm or at room temperature; the juices thicken slightly as the sauce rests, then serve beside savory food.