Name: Rhubarb Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 4 cups rhubarb, thinly sliced; ½ cup white sugar

Jump to Recipe·Print Recipe

Rhubarb sauce is a timeless springtime delight that beautifully balances tart and sweet flavors. Often overlooked, this vibrant pink sauce deserves a spotlight in every kitchen, not only for its stunning color but also for its versatility. Whether spooned over pancakes, swirled into yogurt, or served alongside savory dishes, rhubarb sauce is a simple yet elegant addition to your culinary repertoire.

The joy of rhubarb sauce lies in its simplicity. It’s one of those recipes where the ingredients do most of the work, letting the natural tanginess of rhubarb shine through while being mellowed by a touch of sweetness. Preparing it requires minimal effort and ingredients you likely already have at home. This makes it a perfect last-minute recipe when rhubarb is in season or if you happen to find some tucked away in the freezer.

What makes rhubarb sauce especially appealing is how it effortlessly adapts to both sweet and savory pairings. It’s equally delicious spooned over cheesecake or paired with pork chops. Plus, it stores beautifully, making it a great make-ahead option for busy households. Once you try it, this easy rhubarb sauce will become a seasonal staple in your kitchen.

Why You’ll Love This Recipe

Quick and Easy: Rhubarb sauce comes together in under 30 minutes with just a few basic steps.
Versatile: It pairs well with breakfast dishes, desserts, and even savory entrees.
Naturally Gluten-Free and Vegan: No need to modify for dietary restrictions.
Great for Using Up Rhubarb: Perfect if you’re growing rhubarb or stocked up at the farmers market.
Make-Ahead Friendly: Keeps well in the fridge or freezer for future use.

Ingredients

Rhubarb
Sugar
Water
Lemon juice
Vanilla extract (optional)

Variations

Strawberry Rhubarb Sauce: Add chopped strawberries for a sweeter, more complex flavor.
Spiced Rhubarb Sauce: Include cinnamon, ginger, or star anise for a warm, aromatic twist.
Maple Sweetened: Replace sugar with maple syrup for a more natural, earthy sweetness.
Orange Rhubarb Sauce: Add orange zest and juice to brighten the flavor.
Savory Version: Reduce the sugar and add onion or garlic to use as a glaze for meats.

How to Make the Recipe

Step 1: Prepare the Rhubarb

Wash and chop the rhubarb into small, even pieces to ensure even cooking.

Step 2: Combine Ingredients

In a medium saucepan, combine the rhubarb, sugar, and water. Stir to mix.

Step 3: Cook the Mixture

Place the saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer. Cook for about 15–20 minutes, stirring occasionally, until the rhubarb is soft and the sauce thickens.

Step 4: Add Flavorings

Once the rhubarb is cooked down, stir in lemon juice and vanilla extract if using. Taste and adjust sweetness or acidity if needed.

Step 5: Cool and Store

Remove from heat and let the sauce cool before transferring it to a jar or airtight container.

Tips for Making the Recipe

Use fresh rhubarb for the best flavor, though frozen works in a pinch.
Don’t overcook—rhubarb breaks down quickly.
Adjust sugar based on your personal taste and the tartness of your rhubarb.
Stir occasionally to prevent sticking or burning at the bottom.
Add a splash of water if the mixture looks too thick while cooking.

How to Serve

Spoon over pancakes, waffles, or French toast.
Stir into oatmeal or yogurt.
Serve alongside roasted pork, chicken, or duck.
Drizzle over cheesecake, ice cream, or pound cake.
Mix into sparkling water or cocktails for a rhubarb spritzer.

Make Ahead and Storage

Storing Leftovers

Store cooled rhubarb sauce in an airtight container in the refrigerator. It will keep for up to 1 week.

Freezing

Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

Warm gently on the stove or in the microwave before serving, especially if using with warm dishes.

FAQs

1. Can I use frozen rhubarb?

Yes, frozen rhubarb works well. No need to thaw before cooking—just add a few extra minutes to the cook time.

2. Is rhubarb sauce healthy?

It can be! Rhubarb is low in calories and high in fiber. Adjust the sugar to keep it light.

3. Can I can rhubarb sauce for long-term storage?

Yes, rhubarb sauce can be safely canned using proper water-bath canning methods.

4. What does rhubarb taste like?

It’s tart and tangy, somewhat like green apple or lemon, and benefits from a touch of sweetness.

5. Is it necessary to peel rhubarb?

No, just trim the ends and wash it well. Peeling is not required.

6. What color should rhubarb sauce be?

It ranges from pale pink to deep red, depending on the rhubarb variety used.

7. Can I make it sugar-free?

Yes, use a sugar substitute like stevia or erythritol, but note it may alter the taste and texture.

8. Can I double the recipe?

Absolutely—just use a larger saucepan to accommodate the extra volume.

9. Why is my rhubarb sauce too runny?

It likely needs more time to simmer and thicken. Continue cooking until it reaches the desired consistency.

10. Can I add other fruits to the sauce?

Yes, strawberries, apples, raspberries, and even oranges pair wonderfully with rhubarb.

Conclusion

Rhubarb sauce is a delicious, adaptable, and easy-to-make recipe that celebrates the unique tang of this underused vegetable. Whether you prefer it sweet or savory, for breakfast or dinner, this simple sauce adds a pop of flavor and color to any dish. With just a handful of ingredients and a few easy steps, you can whip up a batch and enjoy the taste of spring any time of year. Once you make it, you’ll wonder how you ever lived without it.