Tangy yet balanced, this sweet sauce is the perfect way to boost your enjoyment of this summer perennial.
- 4 cups rhubarb diced
- ½ cup orange juice
- ½ teaspoon vanilla bean paste
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
Combine rhubarb, orange juice, vanilla bean paste, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook for 7-10 minutes, until the rhubarb has broken down.
Strain mixture through a fine mesh sieve and return to your saucepan.
In a separate bowl, combine equal parts cornstarch and water to make a slurry. Add this to your rhubarb mixture and return to a simmer for 5 minutes, allowing it to thicken.
Transfer thickened sauce to a heatproof bowl and store in the refrigerator.
Serve cooled sauce over ice cream or angel food cake.