This rhubarb sauce recipe is perfect for everything from pie filling to ice cream topping. It's the perfect summer treat, and so easy to make!
If using fresh rhubarb, wash, chop and measure the stalks.
Put your rhubarb into a small, heavy bottomed saucepan. Add the water and sugar. Cook over medium heat until the sugar is dissolved and the mixture nearly comes to a boil. Reduce to a simmer, and cook for 5 minutes.
Note: Fruit and sugar boil over easily, so keep the fruit at a simmer, and don't leave it covered for too long.
After the rhubarb has been cooking for 5 minutes, add the cornstarch mixture, stirring as you pour it in. Cook for about 1 minute longer (the mixture will thicken quickly).
Pour the sauce into a medium sized heat-resistant bowl, and cover with plastic wrap, setting the plastic directly on top of the sauce to prevent it forming a "Skin."
Chill in the refrigerator at least 2 hours. Serve.
VARIATION: Add some orange zest, or cook it with orange juice instead of water, for a variation.
USING THIS RECIPE FOR RHUBARB PIE FILLING:
For 1 pie: Use 1.5x the recipe + a little extra cornstarch
Ingredients:
3 c. rhubarb
3/4 c. sugar
6 Tbsp water
3 rounded Tbsp cornstarch mixed with 3 Tbsp water
Follow directions as above. When you remove the sauce from the heat, stir 3 Tbsp. butter until well combined. Pour into a prepared pie shell, top with a crumble topping or top crust, and bake at 425 degrees F for 15 minutes. Reduce the temperature to 350 degrees F and bake for 30-35 minutes more, or until bubbly and golden brown.