Why is honey added off the heat rather than during cooking?

High cooking temperatures destroy the most volatile and most valuable aromatic flavor compounds in honey that are responsible for its most distinctive floral and warm character. Honey added to a hot saucepan at high heat effectively becomes a plain caramel sweetener that loses the most essential qualities that make it different from granulated sugar. Adding it off the heat after cooking preserves the full and most complex honey flavor in the finished sauce.

Can I use agave syrup or maple syrup instead of honey?

Yes, both agave syrup and maple syrup can substitute for honey in the same quantity. Agave syrup produces a more neutral sweetness. Maple syrup produces a more deeply warm and complex sweetness with a distinctively beautiful maple character that complements rhubarb beautifully. Both should also be added off the heat to preserve their most delicate flavor compounds.

How do I make the sauce thicker or thinner?

For a thicker sauce, continue cooking for an additional 3 to 5 minutes beyond the initial 10 minutes until more liquid has evaporated and the sauce is the most concentrated consistency desired. For a thinner sauce, add water one tablespoon at a time during cooking until the desired consistency is achieved.

Rhubarb Honey Sauce Easy 15 Minute Sweet Tart Versatile Recipe

Name: Rhubarb Honey Sauce The Most Easy 15 Minute Sweet Tart Sauce You Will Ever Make
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 6 cups Fresh Rhubarb Stalks chopped; 1/2 cup Granulated Sugar; 1/2 tsp Salt; 1/4 cup Water; 1 tsp Pure Vanilla Extract; 1/4 cup Honey plus more to taste

Description

The most naturally flavored Rhubarb Honey Sauce made in 15 minutes by cooking 6 cups chopped fresh rhubarb with 1/2 cup granulated sugar 1/2 tsp salt and 1/4 cup water over medium-high heat stirring occasionally for about 10 minutes until completely cooked down and thickened then removing from heat and stirring in 1 tsp vanilla extract and 1/4 cup honey added slowly to taste for the most naturally sweet and deeply tart spring rhubarb sauce perfect over ice cream pancakes cheesecake and yogurt. A completely extraordinary 15-minute spring rhubarb sauce recipe.

Ingredients

Scale

6 cups Fresh Rhubarb Stalks chopped

1/2 cup Granulated Sugar

1/2 tsp Salt

1/4 cup Water

1 tsp Pure Vanilla Extract

1/4 cup Honey plus more to taste

Instructions

1. Combine chopped rhubarb, granulated sugar, salt, and water in large saucepan.

2. Cook over medium-high heat stirring occasionally about 10 minutes until rhubarb completely cooked down and sauce thickened.

3. Remove saucepan from heat completely.

4. Stir in vanilla extract.

5. Add honey slowly tasting as you go for desired sweetness. Do not add while still on heat.

6. Serve warm or allow to cool to room temperature.

7. Store in airtight containers in refrigerator up to 7 days or freeze up to 6 to 9 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce, Condiment, Spring
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 68
Sugar: 15g
Sodium: 91mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

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