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This rhubarb sauce recipe is simple and bursting with sweet-tart flavor! Enjoy it over ice cream, oatmeal, pancakes, and more.
Looking for a great way to use rhubarb? Try this glistening pink rhubarb sauce recipe! Cook the bright stalks down with sugar until they break down into a luscious, sweet tart compote.
This chunky sauce is perfect for pairing with melty vanilla ice cream as a summer dessert, or scooping over oatmeal, pancakes, or waffles for a fun and seasonal breakfast! I can’t decide how I love it best (though Ice Cream may take the cake!).
5 Star Reader Review
⭐⭐⭐⭐⭐ “We love this so much! Fabulous on yogurt. I’m making my third batch in the last two weeks, and I’m stocking the freezer. :)” – Jennifer K.
Ingredients You’ll Need
Rhubarb sauce is a perfect way to use rhubarb with little effort. It takes just 15 minutes, and it makes a beautifully bright, fruity sauce. It works with fruit that’s towards the end of its life (just like blueberry sauce or raspberry sauce).
Plus, it uses mostly pantry ingredients! Combine it with ice cream, and there’s nothing better on a summer evening. Here’s what you’ll need for this recipe:
- Rhubarb
- Sugar (granulated and brown sugar)
- Water
- Lemon juice
- Vanilla extract
Citrus Juice or Zest Brings Out the Flavor
The only ingredient you might not have on hand for this rhubarb sauce recipe is a fresh lemon! I’ve tried it without the citrus, but it really adds the zing that you’re looking for in a rhubarb recipe. Here are a few notes:
- Citrus juice or zest brings out rhubarb’s sweet-tart flavor. It’s why I use orange zest in my Rhubarb Pie and Rhubarb Crisp recipes; it’s just that good!
- Use lemon juice or substitute lemon or orange zest. You can substitute ½ teaspoon lemon zest or ¼ teaspoon orange zest. Orange and rhubarb are the perfect combination!
How to Make Rhubarb Sauce
Rhubarb sauce is similar to any fruit sauce; you simply cook down the fruit with sugar on the stovetop until it breaks down and becomes saucy. Here’s what to do:
- Dice the rhubarb. You can use any amount you like! This recipe calls for 1 pound, paired with ¾ cup granulated sugar.
- Cook the rhubarb with sugar and water on the stovetop. Cook over medium heat, allowing the sauce to bubble and break down. It takes about 10 to 12 minutes, depending on the exact heat and the size of the rhubarb pieces.
- Remove from the heat, and add lemon juice and vanilla. I also like adding a bit of brown sugar to enhance the flavor.
- Chill. Chill for about 1 hour to allow the sauce to thicken.
Ways to Use It
You can use this rhubarb sauce for just about anything: dessert, breakfast, or simply eating with a spoon (I don’t judge). Here are some of my favorite ways to eat this sauce:
- Vanilla Ice Cream: Make an instant dessert by spooning it over Vanilla Ice Cream.
- Mug cake: Try it on a 5 minute Vanilla Mug Cake.
- Cheesecake: Swap out the cherries in this Crustless Cheesecake.
- Yogurt: Try it on a Yogurt Parfait.
- Pancakes: Add it to Classic Pancakes or Oatmeal Pancakes.
- French Toast: Try it on the Best French Toast Recipe or Stuffed French Toast.
- Waffles: It’s perfection on these Perfect Waffles.
How do you plan to use it? Let me know in the comments below!
Storage Info
Store refrigerated for 2 weeks or frozen for up to 3 months.
Dietary Notes
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Easy Rhubarb Sauce
This rhubarb sauce recipe is simple and bursting with sweet-tart flavor! Enjoy it over ice cream, oatmeal, pancakes, and more.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes 1 2/3 cups 1x
- Category: Essentials
- Method: Stovetop
- Cuisine: Sauce
- Diet: Vegan
Ingredients
- 3 cups finely diced rhubarb (1 pound)
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon brown sugar (or more granulated sugar)
- 1 tablespoon lemon juice (optional but recommended*)
- ½ teaspoon vanilla extract
Instructions
- In a saucepan, stir together the rhubarb, granulated sugar, and water over medium heat. Once it starts to bubble, cook for about 10 to 12 minutes until the rhubarb is broken down and the juices have slightly thickened, mashing with the back of your spoon (exact timing depends on the size of the rhubarb and heat level).
- Remove from the heat and stir in the brown sugar, lemon juice, and vanilla. Taste and adjust the sweetness as desired. Transfer to a sealed container and chill for at least an hour, which will thicken the juices even more. Store refrigerated for 2 weeks or frozen for up to 3 months. Serve over waffles, pancakes, or swirled into oatmeal, yogurt, or ice cream.
Notes
*Lemon juice is optional, but it really adds the “zing” to the flavor. You can substitute ½ teaspoon lemon zest or ¼ teaspoon orange zest.
We love this so much! Fabulous on yogurt. I’m making my third batch in the last two weeks and I’m stocking the freezer. :)
Amazing!
Doesn’t the rhubarb have to be peeled? My mom always peeled it be for cooking. If not what is the trick? It is so stringy
We don’t peel it but try to use younger more tender stalks.
If you’ve lived in Minnesota, you had a rhubarb patch in the backyard that faithfully came up each year. My mother often made the sauce with some strawberries. Now, I live in Phoenix metro; fresh rhubarb is a fresh and fleeting buy at local grocery stores. The only grocery store that offers frozen chunks year round is Sprouts Farmers Market. The 12 ounce bag makes an adequate sauce. During a trip to Ireland, every breakfast featured rhubarb sauce over yogurt.
Can I use any other sweetener rather than sugar? Honey?
Honey should work. Maybe do 1/2 cup to start as the sweetness is more intense.
Can I can this sauce for future use?
You can! This sauce freezes for up to 3 months. We’ve added this to the recipe!
Let us know if you have any questions!