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This easy Rhubarb Sauce is a three-ingredient recipe that’s delicious enjoyed over ice cream, pound cake, pancakes and so much more!
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 jam, Rhubarb 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?!
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.
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.
You’ll let it cook for a few minutes, or until the rhubarb starts falling apart and creating a lovely sauce.
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.
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.
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!
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.
FAQ’s
I store it in the fridge in an airtight container, such as a glass jar with a lid.
It’ll last up to one week in an airtight container in the fridge.
Yes! Freeze in a plastic container or in a freezer bag for up to 1 year.
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!
Other Delicious Rhubarb Recipes
- Rhubarb Cookies
- Rhubarb Custard Bars
- Strawberry Rhubarb Freezer Jam
- Rhubarb Muffins
- Rhubarb Berry Jam
Rhubarb Sauce
Ingredients
- 4 cups diced rhubarb
- 1/2 cup sugar
- 1/4 cup water
- red food coloring optional
Instructions
- 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.
Notes
- 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!
Nutrition
Can this recipe be canned
I grew up with rhubarb sauce as a side. I love rhubarb. My suggestion to this recipe is NOT to add vanilla (optional, yet mentioned as something to add). Adding vanilla changed the flavor and ruined the sauce. I LOVE vanilla, just not in rhubarb sauce.
The sauce is very nice and creamy. The taste is great not too sweet or tart.