Ingredients for Spiked Rhubarb Sauce
- 1 pound rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup semi-sweet red wine
- 1 tablespoon lemon juice
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How to Make Spiked Rhubarb Sauce
- Wash and cut 1 pound of rhubarb into 1/2-inch pieces.
- In a heavy-bottomed pot, combine the rhubarb, 1 cup semi-sweet red wine, 1/2 cup granulated sugar, 1/4 cup water, and 1 tablespoon lemon juice. Bring to a boil over medium-high heat.
- Reduce heat to low, and simmer gently, stirring occasionally, for 30-40 minutes, or until the rhubarb is tender and the sauce has thickened to your desired consistency. (The cooking time will depend on the juiciness of your rhubarb.)
- Remove from heat and let the sauce cool slightly. Taste and adjust sweetness if needed. Serve warm or chilled over your favorite dessert—ice cream is highly recommended!
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
103g
Fat
0g
Carbs
9g