As much as I love all things rhubarb… rhubarb pie, rhubarb tart, rhubarb crisp, rhubarb coffeecake… there is nothing like a bowl of ice cream or yogurt with homemade rhubarb sauce!
So easy, and so good… don’t let all that rhubarb in your garden (or your neighbors’ garden!) go to waste!!
- 8 cups rhubarb, cut into 1" pieces
- 1 cup water
- 1 - 1 1/2 cups sugar (depending on how sweet you want it!)
- 1/4 teaspoon nutmeg
- 2 teaspoons cornstarch
- 1/4 cup cold water
Put the rhubarb, water, sugar and nutmeg into a medium saucepan. Bring to a boil, reduce the heat to low and simmer for 20 minutes, until the rhubarb is tender and has fallen apart.
If you would like a thicker sauce than you've got, whisk together the cornstarch and cold water in a small bowl until completely dissolved, and then stir this mixture into your sauce - bringing it back up to a boil for a minute or so, until it has reached the consistency you would like.
Serve warm over vanilla ice cream, or even better - chill overnight and then stir a couple big spoonfuls into a bowl of plain yogurt!
*This sauce freezes wonderfully. Just cool completely in freezer-safe tupperware and freeze for up to a year!