Ingredients:
– 2 cup chopped rhubarb
– ⅔ cup sugar
– splash of vanilla extract (optional)
You can use any variety of rhubarb that you like for this recipe.
I used a mixture of green rhubarb and red rhubarb; the varieties were called Victoria and Crimson Red.
Place the rhubarb and sugar in a small saucepan over medium heat.
Cook, stirring frequently, until the rhubarb breaks down and makes a sauce.
Stir in the vanilla extract,
if using.
Serving ideas:
– On its own
– On top of vanilla ice cream
– Stirred into Greek yogurt
– Spooned over pancakes or waffles
– Swirled into oatmeal
– On top of angel food cake with whipped cream
I like eating it on its own, like applesauce! It's the perfect combination of sweet and tangy.
You can increase/decrease the sugar as you like.