Rhubarb Sauce

What do you do when you make a rhubarb pie and have one stalk of rhubarb left? You make a small batch of rhubarb sauce.

This sauce was tart and a little sweet, just the way I like it and it tasted delicious over homemade vanilla ice cream. 

I'm also thinking about using it as a swirl in homemade vanilla ice cream, instead of just a topping. This sauce would also taste good on a piece of toast, over pancakes or waffles or a slice of angel food cake or pound cake.

Since I only had one stalk to rhubarb I made a small batch of the recipe. I am writing the recipe to make a larger batch of the sauce. You will want a larger batch since it is so delicious, at least I wanted a larger batch of the sauce.

Rhubarb Sauce

Ingredients:

• 4 heaping cups rhubarb, sliced into 1/2 inch pieces
• 1/2 cup water
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

1. In a large saucepan, add in the rhubarb, water, sugar and vanilla extract.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce the heat to medium-low and cook for 5-10 minutes, stirring occasionally, or until the rhubarb has softened and is broken up.
4. Remove the saucepan from the heat and allow to cool.
5. Transfer to an airtight container and store in the refrigerator. Serve cold.

Enjoy!!!
*Adapted from Grumpy Shoney Bunch.