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Rhubarb Lemon Reduction

A vibrant and tangy sauce made by cooking rhubarb with fresh lemon juice and sugar, perfect over pancakes, yogurt, or as a sauce for grilled chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert, Sauce
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups rhubarb, chopped into small pieces Aim for about 1-inch segments for even cooking.
  • 1 cup water
  • ½ cup sugar Adjust to taste.
  • 1 lemon juiced About 2-3 tablespoons of lemon juice.

Method
 

Preparation
  1. Start by washing and chopping your rhubarb into small pieces.
Combine Ingredients
  1. In a medium saucepan, combine the chopped rhubarb, water, sugar, and lemon juice. Stir well to mix everything together.
Cook
  1. Over medium heat, bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the rhubarb becomes soft and breaks down.
Thicken the Reduction
  1. As the rhubarb cooks, it will release its juices and thicken into a syrupy consistency.
  2. You can use a fork to mash the rhubarb slightly for a smoother reduction if desired.
Final Touch
  1. Taste your sauce and adjust the sweetness if needed. If you prefer a thicker consistency, cook it a little longer until it suits your taste.
Cool and Serve
  1. Once you’ve achieved your desired thickness, remove from heat and allow it to cool. Serve warm or chilled, and enjoy your delightfully tangy Rhubarb Lemon Reduction!

Notes

To store your Rhubarb Lemon Reduction, transfer it to an airtight container once completely cooled. It will keep well in the refrigerator for about 1-2 weeks. For longer storage, pour the reduction into ice cube trays and freeze.