Rhubarb Coulis

Rhubarb Coulis is the perfect addition to a sweet dessert you want to add a little tart kick to.
Course Sauce
Author The Art of Doing Stuff


  • 250 grams 9 oz rhubarb stalks cut into small cubes
  • 100 grams 3 3/4 oz caster sugar (caster sugar is superfine sugar which dissolves easier)
  • 100 grams 3 3/4 oz water
  • 1 vanilla pod


  • Place the rhubarb, sugar, water and vanilla pod in pot and bring to the boil.
  • Cook until rhubarb is soft enough to easily pierce with a knife tip.
  • Remove vanilla bean.
  • Blend mixture in blender until smooth.
  • Pass the mixture through a fine sieve if needed to make it smooth.