This post may contain affiliate links.

This easy Rhubarb Sauce is a three-ingredient recipe that’s delicious enjoyed over ice cream, pound cake, pancakes and so much more!

Jump to Recipe
Gold spoon putting rhubarb sauce on a scoop of vanilla ice cream.

If you’re anything like my family, when rhubarb season rolls around (late spring/early summer here in the Midwest), you can’t wait to get out and grab that first batch to make all the delicious rhubarb recipes! We’ll make my favorite jamRhubarb Custard Bars and rhubarb pie. But one of our favorite (and easiest!) ways to utilize rhubarb?! This delicious fruit sauce (or I suppose it’s really vegetable sauce, ha!)!!

Not only is it one of the easiest ways to use rhubarb, it’s also one of the most versatile. It’s the best rhubarb sauce recipe for sweet treats and even a few savory dishes! Who’s ready to get cookin?!

The ingredients needed to make an easy rhubarb sauce on a white countertop.

Ingredients Needed

  • Rhubarb – Fresh rhubarb or frozen will work great! (see details in FAQ if using frozen)
  • Sugar
  • Water
  • Red Food Coloring (Optional)

How to Make Rhubarb Sauce

When I say that this is a simple recipe, I’m talking just three simple ingredients and 10 minutes time!

The first thing you’ll do is prepare the rhubarb. Pick the stalks from the rhubarb plant and then cut and discard the green leaf (which is actually poisonous!). Wash the rhubarb stalks and then cut into 1-inch pieces.

Rhubarb and sugar in a saucepan.

When your rhubarb is ready, you’ll add it to a saucepan along with a half cup sugar and a splash of water. Place the pan over medium to medium-high heat and bring the mixture to a boil.

Rhubarb being boiled in a saucepan.

You’ll let it cook for a few minutes, or until the rhubarb starts falling apart and creating a lovely sauce.

A saucepan with rhubarb sauce in it and a silver spoon.

If you have really green rhubarb and want your sauce to be more red, add a couple drops of red food coloring and give it a stir. Bring the sauce to room temperature and then refrigerate.

A silver spoon holding some rhubarb sauce.

If you want it to be more smooth, you can use an immersion blender to do so.

Let the sauce cool off then pour into a jar or other air-tight container and refrigerate.

A jar filled with a pink rhubarb sauce.

How to Serve Rhubarb Sauce

My favorite way to serve homemade rhubarb sauce is over vanilla ice cream (or over strawberry ice cream!). I also love to spoon the sauce over a slice of warmed pound cake with a dollop of whipped cream.

This homemade sauce is also a great addition to pancakes, angel food cake, peanut butter sandwiches, cheesecake and vanilla yogurt or plain Greek yogurt. However, it’s not just limited to sweet desserts….try it on savory dishes such as a grilled pork tenderloin or roasted chicken!

A spoonful of rhubarb sauce coming out of a jar of sauce.

Rhubarb Sauce Variations

Strawberry Rhubarb Sauce – Simply replace half of the rhubarb with sliced strawberries (use 2 cups each) and follow the instructions the same as you would for the regular rhubarb sauce. If the strawberries don’t break down as easily as the rhubarb, you can use a food processor to smooth it out. The sweetness of the strawberries brings a perfect balance to the delicious sauce!

Extra tangy – This sauce certainly have a tangy flavor (thanks to the rhubarb), but adding a splash of lemon juice or a tablespoon of lemon zest would add just a bit more tang and flavor, too!

Vanilla Rhubarb Sauce – I love the flavor vanilla adds to this tangy sauce! Simply stir in 1 tablespoon of pure vanilla extract or one seeded vanilla bean.

Lower Sugar – If you’re diabetic or are simply trying to cut sure, you can certainly use less sugar and even use a sugar substitute.


How do you store Rhubarb Sauce?

I store it in the fridge in an airtight container, such as a glass jar with a lid.

How long does Rhubarb Sauce last in the fridge?

It’ll last up to one week in an airtight container in the fridge.

Does Rhubarb Sauce freeze well?

Yes! Freeze in a plastic container or in a freezer bag for up to 1 year.

Can I use Frozen Rhubarb?

Yes! Just measure it out while it’s frozen.  It’ll take a little longer to bring to a boil, but otherwise will work the same!

A jar filled to the top with rhubarb sauce.

Other Delicious Rhubarb Recipes

Rhubarb Cookies

Rhubarb Custard Bars

Rhubarb Muffins

Rhubarb Berry Jam

A cup of ice cream with rhubarb sauce on top.

Rhubarb Sauce

Author: Kelsey
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
10 1/4 cup servings
Make a simple homemade Rhubarb Sauce with just three ingredients and 10 minutes time!


  • 4 cups diced rhubarb
  • 1/2 cup sugar
  • 1/4 cup water
  • red food coloring optional


  • Add the diced rhubarb, sugar and water to a saucepan.
  • Bring to a boil over medium heat.
  • Boil for 3-5 minutes or until the rhubarb is soft.
  • Stir in a couple drops of red food coloring, if desired.


  • Raw rhubarb OR frozen rhubarb can be used in this.  See FAQ’s above for details.
  • Store the rhubarb sauce in the fridge or freeze it to enjoy later!
  • Serve warm, cold or at room temperature on ice cream, yogurt, meat and more!


Serving: 0.25cup | Calories: 48.97kcal | Carbohydrates: 12.22g | Protein: 0.44g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 2.06mg | Potassium: 141.2mg | Fiber: 0.88g | Sugar: 10.51g | Vitamin A: 49.93IU | Vitamin C: 3.92mg | Calcium: 42.21mg | Iron: 0.11mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

did you love this recipe?

Share it with me on Facebook and find more recipes on Pinterest for more!

A glass jar with rhubarb sauce in it and a gold spoon.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

One Comment

  1. Can this recipe be canned