Easy Rhubarb Sauce
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it’s equally decadent drizzled on pound cake or ice cream. —Jackie Hutshing, Sonoma, California
Ingredients
- 1/3 cup sugar
- 1/4 cup water
- 2-1/4 cups sliced fresh or frozen rhubarb
- 1 teaspoon grated lemon zest
- 1/8 teaspoon ground nutmeg
- Pound cake or vanilla ice cream
