Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)

  2. 1 cup sugar

  3. 1 piece (1 inch) fresh peeled ginger, finely grated

Instructions Jump to Ingredients ↑

  1. Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.

  2. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

  3. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

  4. Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.


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