Rhubarb Butterscotch Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound rhubarb, trimmed and sliced ½-inch thick (about 4 cups)
- ½cup dark brown sugar
- 2tablespoons unsalted butter
- Pinch kosher salt
Nutritional analysis per serving (4 servings)
145 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 1 gram protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.
- The sauce is good over yogurt, ice cream, pancakes or sliced strawberries.
Private Notes
Comments
I added 1 tbsp of fresh finely chopped ginger as the sauce simmered, which handily drew out the rhubarb's tartness while complementing the butterscotch. It's nice on toast and oatmeal.
I make this sauce often in rhubarb season! I can’t have dairy, so I use coconut oil. This recipe also works well with coconut sugar. I often add vanilla, tonka bean, ginger, or rose water, depending on what I am eating it with. Which is pretty much anything.
Delicious, as is, with ice cream. Or, elevate the humble date bar: replace the date filling with a thick sauce made with one pound of rhubarb and 1/2 cup dark brown sugar. Simple, tasty, refreshing!
I added 1 tbsp of fresh finely chopped ginger as the sauce simmered, which handily drew out the rhubarb's tartness while complementing the butterscotch. It's nice on toast and oatmeal.