Easy Rhubarb Honey Sauce
This easy Rhubarb Honey Sauce is the perfect way to preserve all your amazing rhubarb this summer. This simple 15 minute recipe is perfect on top of ice cream, pancakes or by the spoonful!
Servings: 3 cups
Calories: 68kcal
Equipment
Ingredients
- 6 cups chopped rhubarb stalks
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoons vanilla extract
- 1/4 cup honey
Instructions
- In a large saucepan over medium-high heat, add the chopped rhubarb, granulated sugar, salt and water.
- Cook, stirring occasionally for about 10 minutes, or until the rhubarb is cooked down and the sauce has thickened.
- Remove from the heat. Stir in the vanilla extract and honey. Add additional honey if you prefer it sweeter. Serve warm over ice cream, pancakes, etc.
- Allow to cool to room temperature before storing in airtight containers. Refrigerate for up to 7 days or freeze up to 6-9 months.
Nutrition
Serving: 1/4 cup | Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 91mg | Fiber: 1g | Sugar: 15g