Ingredients:

  • 4 cups (600g) fresh rhubarb, trimmed and diced into ¼ inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tbsp (30ml) water
  • ¼ tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Combine the diced rhubarb, sugar, water, and salt in a medium saucepan. Set the heat to medium and stir occasionally for 5–7 minutes until the rhubarb softens and releases its natural juices.
  2. Lower the heat to medium-low and simmer for another 3–5 minutes, gently pressing down on any larger chunks with a spoon until the liquid has reduced by about a third and the texture is glossy.
  3. Remove the pan from the heat. Stir in the vanilla extract and unsalted butter until melted. Let the sauce cool for 5 minutes to allow the thickness to set before serving.