MOM’S RHUBARB SAUCE RECIPE
- 4 cups rhubarb, diced
- 1/2 cup water
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Place Rhubarb, water, salt, granulated sugar, and vanilla extract in heavy bottomed sauce pan over high heat. Bring to a boil and turn down to medium-low heat. Cook for 5-10 minutes.
- Remove from stove top and let cool. Store in airtight container in refrigerator up to 1 week. Can freeze for up to 3 months.
One serving equals 2 tablespoons.