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.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets