Ginger-lemon Rhubarb Sauce

Take your rhubarb beyond the pie pan with this dessert that mingles the flavors of spring.

by Dani Yokhna
Ginger-lemon Rhubarb Sauce
Photo by Stephanie Staton

Yield: 6 servings


  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 T. lemon zest
  • 1/2 T. chopped fresh ginger
  • 1 pound rhubarb, cut into 1-inch pieces
  • a few drops red food coloring (optional)
  • sour cream or whipped cream for serving
  • lemon peel for garnish

In large saucepan over medium heat, stir sugar and water together until sugar dissolves and mixture is steaming. Stir in lemon zest and ginger. Add rhubarb, cover, increase heat, and bring to boil. Immediately reduce heat to low, uncover and simmer, stirring frequently until rhubarb is tender and just starting to break down, about 10 to 15 minutes. Add red food coloring if desired. Cool at room temperature, pour into serving bowl or parfait glasses, and refrigerate until ready to serve. Top with a dollop of whipped cream or sour cream and a twist of lemon peel, if desired.

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