Chunky Rhubarb Sauce

Combine the chopped rhubarb, granulated sugar, and water in a medium saucepan over medium-high heat.

Bring the mixture to a simmer, stirring occasionally, until the rhubarb begins to soften and release its juices.

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth and lump-free.

Pour the cornstarch slurry into the simmering rhubarb mixture while stirring constantly to prevent lumps from forming.

Continue cooking and stirring until the sauce thickens and becomes translucent, approximately 3–5 minutes.

Remove from heat and stir in the nut liqueur or orange juice until fully combined.

Transfer the chunky rhubarb sauce to a serving bowl and cool for 5–10 minutes before serving alongside desserts or breakfast dishes.