Ingredients:

  • 3 cups (450g) fresh rhubarb, chopped into ¼-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • ¼ cup (60ml) water
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) cold water
  • ¼ tsp (1g) salt

Instructions:

  1. Wash the rhubarb stalks and trim the ends. Chop the stalks into uniform ¼-inch pieces.
  2. Combine the chopped rhubarb, sugar, lemon juice, and water in the saucepan. Stir over medium heat until the sugar dissolves, then bring to a gentle simmer, stirring occasionally.
  3. Lower the heat to medium-low and simmer for 10–12 minutes until the rhubarb pieces are tender and the liquid has reduced into a syrupy consistency.
  4. Optional: Stir in the cornstarch slurry (cornstarch dissolved in cold water) and simmer for an additional 1 minute until the sauce becomes glossy and translucent.
  5. Remove from heat, stir in the salt, and let the sauce cool to room temperature before applying to the cheesecake.