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Rhubarb Sauce for Ice Cream

Irresistible Rhubarb Sauce for Ice Cream Bliss

This Rhubarb Sauce for Ice Cream blends sweet and tart flavors, perfect for drizzling over ice cream or pancakes.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Sauces
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 cups chopped rhubarb The star of the show
  • 1 cup maple syrup A natural sweetener
  • 1 tablespoon lemon zest Use fresh zest for best flavor
  • 1/4 cup water Just a splash to help cook the rhubarb

Equipment

  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine 4 cups of chopped rhubarb, 1 cup of maple syrup, the zest of one lemon, and 1/4 cup of water. Stir the mixture gently.
  2. Allow the mixture to reach a gentle boil, which should take about 5 minutes.
  3. Once boiling, reduce the heat to medium-low, maintaining a gentle simmer. Let it cook for 15-30 minutes, stirring occasionally.
  4. After your desired simmer time, check the sauce's consistency. If too runny, continue to simmer.
  5. Once the sauce has reached your preferred thickness, remove from heat and let it cool for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 30gSodium: 5mgPotassium: 120mgFiber: 2gSugar: 25gVitamin C: 5mgCalcium: 20mg

Notes

Store leftover rhubarb sauce in an airtight container in the refrigerator for up to one week. Freeze for longer storage.

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