Ingredients:

  • 1 lb fresh rhubarb stalks, trimmed and chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • ¼ tsp fine sea salt
  • 2 tbsp water
  • 1 tsp pure vanilla extract

Instructions:

  1. Wash the rhubarb stalks thoroughly under cold water. Trim off the leaves and the woody ends, then chop the stalks into uniform ½-inch pieces.
  2. Combine the chopped rhubarb, sugar, salt, and water in a medium saucepan. Place over medium heat until the sugar dissolves and the mixture begins to bubble, then immediately reduce the heat to low.
  3. Simmer gently for 10–15 minutes. Periodically use a wooden spoon to gently press down on the stalks until the rhubarb has collapsed into a jammy, translucent consistency and the liquid has reduced to a glossy glaze.
  4. Remove from heat and stir in the vanilla extract. Let the sauce cool for 10 minutes to allow it to thicken further.