Ingredients:

  • 3 cups (450g) fresh rhubarb, chopped into 1/2 inch pieces
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (30ml) water
  • 1 tsp (5ml) fresh lemon juice
  • 1 pinch fine sea salt

Instructions:

  1. Wash the rhubarb and trim the ends. Slice the stalks into uniform 1/2 inch pieces to ensure consistent softening.
  2. Combine the chopped rhubarb, sugar, water, and salt in a small heavy-bottomed saucepan.
  3. Place the pan over medium heat. Once the mixture reaches a gentle bubble, reduce the heat to low.
  4. Stir occasionally for 8–12 minutes until the rhubarb turns a deep translucent pink and the liquid transforms into a syrupy glaze.
  5. Stir in the lemon juice during the final 30 seconds of cooking to brighten the acidity.
  6. Remove the pan from the heat and let the sauce sit for 5–10 minutes to tighten and become glossy.