Sweet And Tart Rhubarb Sauce

• servings: 300ml

Ingredients

60g sugar

60mI water

225g rhubarb, sliced

1 tsp lemon zest

Directions

1 Combine the sugar and water in a saucepan and bring to the boil.

2 Add the rhubarb and cook, stirring frequently, for 5-10 minutes or until the rhubarb is tender and the mixture has thickened.

3 Remove from the heat and stir in the lemon zest. Serve warm or at room temperature.

Notes

Feeling Indulgent?

Try these pastry triangles with rhubarb sauce: thaw a sheet of puff pastry and slice into triangles. Heat some butter in a large frying pan over a medium-high heat and cook the triangles for 4-5 minutes per side

until the pastry is puffed and golden, then use them to dip into the rhubarb sauce.

Feeling celebratory?

Add two tab spoons of the rhu sauce to the bottom of a glass and top with some bubbly for a rhubarb mimosa. If you prefer it smooth, just strain the sauce to remove any of the pulp before adding it to the glass.

Feeling lazy?

Combine a crushed meringue nest, some whipped cream and rhubarb sauce in a glass for a simple rhubarb fool.