Stew up fresh stalks of rhubarb with a sweetener such as honey to make a delightful sauce for pancakes, waffles or ice cream. Its subtle flavors can be enhanced by adding herbs like sweet cicely or fennel to your quick sauce.
Ingredients
SERVINGS: 1 Cup(s)
- 2-3 small to medium stalks rhubarb, thinly sliced to make 1 cup
- ¼ cup honey or maple syrup
- 2 tablespoons water
- Sprigs of sweet cicely, fennel or an anise seed (optional)
Preparation
Cook rhubarb and water over medium heat in a saucepan until tender, adding sweetener slowly and stirring often for about 7–9 minutes. You may need more water if it has been a dry season or if the stalks are not freshly harvested. If you are adding herb sprigs or anise, let them simmer with the sauce and remove before serving.
About this recipe
Note: To make a larger batch of sauce, the ratio of rhubarb to sugar is 4 parts rhubarb to 1 part sweetener.
