Ingredients
Scale
- 1/4 cup brandy
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 2 cups chopped rhubarb
- 1/2 cup chopped pitted cherries
- Liquid stevia or other sweetener, to taste
- To thicken: 1 Tablespoon cornstarch
Instructions
- In a small saucepan, add the brandy, maple syrup, vanilla, rhubarb and cherries. Cover, set to medium low heat and cook for about 20 – 30 minutes, stirring occasionally, until the rhubarb falls apart and “melts” into the sauce.
- In a small cup, stir the cornstarch into a couple Tablespoons of water. Add the cornstarch mixture to the rhubarb sauce a bit at a time, stirring constantly, just until the sauce is thickened to your liking.
- Taste and add stevia or other sweetener until it’s sweet enough for you.
Notes
Rhubarb will fall apart as it cooks and become tiny little strands of tart goodness in the sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: About 1/4 cup
- Calories: 92
- Fat: 0.2 g