Rhubarb Butterscotch Sauce
Created by Adapted from The New York TimesServes: 6 – 8 • Course: Condiments & Sauces • Season(s): Summer
Ingredients
- 1 pound rhubarb, trimmed and sliced ½-inch thick (about 4 cups)
- 1/2 cup dark brown sugar
- 2 tablespoons unsalted butter
- Pinch kosher salt
Instructions
In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.
Serve over yogurt, ice cream, pancakes or sliced strawberries.