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
- 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.
- Serve warm or chilled. Store leftovers in an airtight container in the refrigerator.
- 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.