This sauce bridges two seasons—it marries the citrus fruit of winter and spring’s rhubarb. Its delicate color and bright flavor makes it the ideal accompaniment to Ricotta Cheesecake with Orange and Aniseed (page 55).

　　

Ingredients

makes 2 cups (500 ml)

　　1 cup (250 ml) orange juice (freshly squeezed or store-bought)

　　1/2 cup (100 g) sugar, or more to taste

　　3/4 pound (340 g) rhubarb, leaves trimmed, and stems cut into 1/4-inch (6-mm) slices (about 3 cups)

　　

Step 1

In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces. Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.

　　

Step 2

In a food processor fitted with the metal blade, or in a blender, purée the rhubarb and its cooking liquid until smooth. Taste for sweetness and add more sugar, if desired.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 5 days.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.