Rhubarb Sauce

Rhubarb Sauce is a sweet-tart, fruit-based condiment made by simmering chopped rhubarb with sugar and water until soft and syrupy. It’s perfect as a topping for pancakes, yogurt, ice cream, or even roast meats. With its vibrant pink hue and tangy-sweet flavor, this easy sauce is a great way to enjoy rhubarb during its peak season.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbgranulated sugarsaltwatervanilla extract (optional)lemon zest or juice (optional, for brightness)

directions

Wash and trim the rhubarb, then cut it into ½-inch pieces.

In a medium saucepan, combine the chopped rhubarb, sugar, salt, and water.

Bring the mixture to a boil over medium-high heat.

Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.

If desired, stir in vanilla extract and lemon zest or juice for added flavor.

Remove from heat and let the sauce cool to room temperature—it will thicken slightly as it cools.

Transfer to a jar or container and refrigerate.

Servings and timing

This recipe yields about 2 cups of sauce.Preparation time: 5 minutesCooking time: 15-20 minutesCooling time: 15 minutesTotal time: 35-40 minutes

Variations

Add chopped strawberries for a rhubarb-strawberry twist.

Use honey or maple syrup instead of sugar for natural sweetness.

Stir in cinnamon or ginger for warm spice notes.

Puree the sauce for a smoother texture.

storage/reheating

Store rhubarb sauce in an airtight container in the refrigerator for up to 1 week.Freeze in small containers or ice cube trays for up to 3 months.To reheat, warm gently in a saucepan or microwave until heated through.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain before using.

Is rhubarb sauce supposed to be tart?

Yes, rhubarb has a naturally tangy flavor, which is balanced by the sugar.

Can I can rhubarb sauce for long-term storage?

Yes, but follow proper canning guidelines to ensure safety.

What can I use rhubarb sauce on?

It’s great on pancakes, waffles, oatmeal, yogurt, ice cream, pound cake, or even grilled meats.

Can I reduce the sugar?

Yes, but keep in mind it will be more tart. Adjust to taste.

Is peeling rhubarb necessary?

No, just trim the ends and wash thoroughly.

Why is my rhubarb sauce brown?

Overcooking or using green rhubarb stalks can cause a duller color.

Can I make it chunkier or smoother?

Yes, adjust the cooking time for chunkier sauce or blend for a smooth version.

Does rhubarb sauce thicken as it cools?

Yes, it thickens slightly upon cooling.

Can I add other fruits?

Absolutely—apples, berries, or oranges pair well.

Conclusion

Rhubarb Sauce is a simple and flavorful way to showcase spring’s tangy treasure. With just a handful of ingredients, you can create a vibrant topping that enhances both sweet and savory dishes. Make a batch while rhubarb is in season—you’ll find endless ways to enjoy it.

Print