Rhubarb and Raspberry Sauce
4 servings
30 minutes
This vibrant sauce made from rhubarb and raspberry originates from Chinese cuisine, where the balance of sweet and sour flavors is appreciated. Rhubarb adds a fresh tartness to the sauce, while raspberry provides a rich berry aroma. The light sweetness of sugar and delicate notes of vanilla make it harmonious and multifaceted. The sauce pairs perfectly with desserts like ice cream or pancakes and can also serve as an unexpected accent to meat dishes, adding sophistication. Its rich flavor and silky texture make it not only a delicious addition but also a decoration for any dish.
1
In a saucepan, mix chopped rhubarb, raspberries, water, and sugar. Cover with a lid, bring to a boil, and cook over medium heat for 10-15 minutes until the rhubarb is soft.
- Rhubarb stems: 250 g
- Raspberry: 45 g
- Water: 0.5 glass
- Sugar: 0.3 glass
2
Remove from heat and add vanilla.
- Vanilla extract: 0.5 teaspoon