Rhubarb sauce

Ingredients for 1 servings:

• 500 g rhubarb
• 200 ml orange juice, freshly squeezed
• 100 ml lemon juice, freshly squeezed
• 150 g brown sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

sweet and sour, goes very well with vanilla ice cream and various desserts

Wash the rhubarb stalks and cut into pieces about 2-3 cm in size. Do not peel the rhubarb, as the peel gives the sauce its beautiful color. Now put the rhubarb in a saucepan with the freshly squeezed orange and lemon juice, as well as the sugar and vanilla sugar, and bring to a boil. Simmer over low heat until the rhubarb is soft and the liquid has almost completely reduced, stirring frequently. Then press the rhubarb through a fine sieve into a container, such as a small bowl, and refrigerate until ready to use. If you like pieces of fruit in the sauce, you can remove about a third of the rhubarb pieces before they are soft and set aside. Then add the rhubarb back to the sauce. Once cooled, the sauce can be served as desired. Note: This amount makes approximately 200 ml of rhubarb sauce and will keep in the refrigerator for up to two weeks. If stored in clean freezer containers and covered, the sauce will keep in the freezer for about six months. Tips: If the sauce is too thick, thin it with a little water or orange juice. If it’s too thin, simmer it a little longer.