Rhubarb Sauce

Recipe from NR Board Member, Sarah Woutat

This is great in yogurt, on ice cream, pound cake, pancakes, waffles, angel food cake, pork tenderloin, and the list goes on!

*Tip: If you don't have time to make this when rhubarb is in season, clean and chop the rhubarb and freeze to make the sauce later.

Ingredients:

• 2 pounds rhubarb cut into 1/2 inch chunks

• 1/2 cup water

• 2/3 cup sugar

  Instructions

• In a medium saucepan over medium heat, stir together all ingredients. Let mixture come to a boil and then turn down heat to medium-low. Let simmer until rhubarb is broken down but chunks still remain. This should take 10 to 15 minutes, depending on the tenderness of the rhubarb.

• Taste and add more sugar if you like it sweeter.

• Remove from heat and let cool. You can blend it for a smooth sauce or leave it chunky.

• Store in the fridge for a week or freeze to enjoy later!