You may have noticed I’ve been taking a bit of an unofficial blog break, but when I scored this beautiful rhubarb from Cramer Farm at the Bellefonte Farmers Market this weekend, I was inspired to post this super simple recipe!
If you have a rhubarb plant, you might find yourself with more rhubarb than you know what to do with by the time spring rolls around. Hands down, my favorite recipe is Rhubarb Bars (original recipe here, my “healthier” version here). But many rhubarb recipes take some doing, baking it into bars, cakes, pies, and cobblers.
THIS recipe, on the other hand, is so simple, it’s barely even a recipe. It can be scaled up or down depending on how much rhubarb you have on your hands, and you can easily make it more sweet or less sweet according to your tastes. It’s a fantastic way to use up all of your rhubarb and it freezes really well!
When you cook rhubarb, it breaks down into a beautiful, saucy, consistency with hardly any work at all. I make this sauce specifically to pair with plain greek yogurt and granola, but it’s so good, you can really slather it on anything!
A few things to note before we dive in:
I like to sweeten this sauce with honey, but you could also use maple syrup or whatever sweetener you like. If you like it to be less sweet and more tart, use less sweetener. If you like it to be more sweet, add more sweetener!
The rhubarb breaks down quite well on it’s own, but for a super smooth sauce, puree with an immersion blender (I have this Kitchenaid one), or press it through a fine mesh sieve.
Store the sauce in a mason jar in the refrigerator for up to a week, OR store in a freezer safe container and freeze for later.
You could also consider freezing it in ice cube trays for single servings that you can pop out for yogurt as needed!
I think you will LOVE this recipe because:
It’s amazingly tart and sweet.
It’s made with only TWO ingredients.
It’s the perfect spring condiment to pair with yogurt, ice cream, or toast!
Two-Ingredient Rhubarb Sauce
2 - 2.5 cups chopped rhubarb (about 12 ounces)
1/4 cup honey (more or less to taste)
Chop rhubarb and add to a saucepan along with honey.
Cook over medium heat until the rhubarb starts to cook down and the sauce comes to a boil, stirring every couple of minutes for about 10 minutes.
Reduce heat to low and continue to simmer the sauce for 5-10 more minutes.
If you want a more rustic sauce, call it done!
If you want a smooth sauce, puree with an immersion blender or a normal blender, OR press the sauce through a fine mesh sieve.
Cool and store in a mason jar in the refrigerator for up to a week or freeze for longer storage.