Rhubarb and Vanilla Bean Sauce

Rhubarb and Vanilla Bean Sauce

This delightful rhubarb and vanilla bean sauce captures the essence of spring with its sweet and tangy flavor profile. The vibrant pink hue of the sauce not only adds a pop of color to your dessert but also brings a refreshing brightness that perfectly balances rich dishes like ice cream or pancakes. Rhubarb, often referred to as 'pie plant', has a long history dating back to ancient China, where it was used for medicinal purposes before making its way into European kitchens in the 18th century. This sauce is a modern take on a classic, infusing the tartness of rhubarb with aromatic vanilla bean for an irresistible topping that will elevate any dessert.

Servings: 8

Ingredients

  • Rhubarb, chopped (4 cups)
  • Granulated sugar (1 cup)
  • Water (1/2 cup)
  • Lemon juice (2 tablespoons)
  • Vanilla bean, split and scraped (1)

Instructions

  1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, lemon juice, and the seeds from the split vanilla bean, along with the pod itself for added flavor.
  2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
  3. Once boiling, reduce the heat to low and let the mixture simmer gently for 15-20 minutes, or until the rhubarb becomes soft and the sauce has thickened to your desired consistency.
  4. Remove the saucepan from the heat and let the sauce cool slightly.
  5. Using an immersion blender or a regular blender, puree the sauce until smooth and creamy. If you prefer a chunkier texture, blend for a shorter time.
  6. Transfer the rhubarb and vanilla bean sauce to a jar or airtight container and let it cool completely before serving.

Dietary Information

Servings: 8 • Dish Type: Sauce/Dessert Topping • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 80 • Fat: 0g • Carbs: 21g • Protein: 0g • Sodium: 5mg • Sugar: 18g