Prep 5 mins
Cook 10 mins
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
Easy, tasted good. I liked the scent of cinnamon while it was cooking. I couldn't really detect its flavor, or the vanilla, when we ate this. Still, a good use of rhubarb, and I will use it again.
I just ate this as-is, all by itself; forget putting it on anything - it's great on it's own! lol I'm used to plain rhubarb sauce made with just sugar & a little water so the cinnamon & vanilla were interesting touches for me. When I first made this the vanilla seemed too strong but after a couple days in the fridge it mellowed and was perfect. I did add a little more sugar as the rhubarb I had was very tart. Thank you for the lovely recipe!