Grandma’s Rhubarb Sauce from The PlantPure Kitchen

Serves 2 to 4

¼ cup water
½ cup Sucanat or pure maple syrup
2 cups fresh or frozen (thawed) rhubarb, diced
1 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg

1. In a small saucepan, bring the water and Sucanat to a boil over medium heat. Add the rhubarb and cook for 10 to 15 minutes, stirring frequently. When the rhubarb becomes a thick sauce (like applesauce), remove the pan from the heat and stir in the lemon zest and nutmeg.
2. Serve warm or chilled. Store leftovers in an airtight container in the refrigerator.

Kim’s Hints:

• If you’re using frozen rhubarb, measure the rhubarb while it is still frozen, then thaw it completely and drain in a colander.
  Reducing the sweetener for this recipe is tricky since rhubarb can be very tart. You can always begin with a smaller amount of sweetener and add more as needed.
  If you like, you can easily turn this into Strawberry-Rhubarb Sauce by adding a cup of fresh or frozen strawberries to the saucepan.