This sauce is so easy and delicious, and the fruits are interchangeable! This will become a weekly staple in your household — guaranteed.
Ingredients:
- 4 stalks of rhubarb chopped
- 3 apples peeled, cored and chopped (green is preferred, but honey crisp or fuji is great too!)
- 1/3 cup to 1/2 cup of sugar (you can adjust to taste as Rhubarb can be bitter)
- 1/4 cup of water
- 1 tsp lemon juice (optional)
- 1/2 tsp cinnamon (optional)
Instructions:
- Combine ingredients in a dutch oven or saucepan and bring to a simmer over medium heat.
- Reduce to low and cook uncovered stirring occasionally for about 15-20 minutes or until the fruit is soft and starts to break down.
- Depending on your preference mash with a fork or potato masher for a thicker sauce. Use an immersion blender or food processor for a smoother texture.
- Cool and transfer to a jar. Keep refrigerated for up to one week, or freeze for up to 3 months.
Tip: I love spooning some while it's still hot over vanilla ice cream!
Use in yogurt, pancakes, on it's own, or even with roasted pork or chicken!
