Back in the summer of 2020, our family did a road trip across the good ol’ U.S.A. One of our stops was in a tiny Montana town that had the cutest, quaintest main street with an ice cream shop that offered warm “stewed rhubarb” as an ice cream topping. It was a must for me since I love all things rhubarb! Now rhubarb sauce is a tradition, especially during rhubarb season in early summer. This simple recipe brings out the natural flavor of rhubarb, making it a favorite way to enjoy the crisp stalks of this unique plant. The tangy flavor of rhubarb combined with the sweetness of sugar makes this sauce a perfect balance of flavors. It’s an easy recipe that requires minimal ingredients, allowing the natural taste of rhubarb to shine. The sauce can be served warm or cold, although I personally like it best served warm over vanilla ice cream, plain or vanilla yogurt, or pound cake. If you’re a rhubarb lover like me then check out my other delicious rhubarb recipes, like my Award Winning Strawberry Rhubarb Pie, Easy Rhubarb Breakfast Cake, Rhubarb Crumble Ice Cream, Rhubarb Crisp, and Strawberry Rhubarb Cobbler!
Why We Love This Recipe
You can adjust the sweetness to your preference by adding more or less sugar, making it a great dessert option for those who are on a medically restrictive diet. It’s a great way to use up lots of rhubarb if you have a rhubarb plant in your backyard or like to purchase some from a local farmer’s market. With just a few simple ingredients, you can create a delicious sauce that complements a wide variety of dishes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Chopped Rhubarb – Fresh or frozen rhubarb can be used. Fresh rhubarb gives a more vibrant flavor, while frozen rhubarb is convenient and available year-round. Granulated Sugar – Adds sweetness to balance the tangy rhubarb. You can adjust the amount based on your preference for sweetness. Water – Helps in cooking the rhubarb to a soft, sauce-like consistency. A splash of water may be added if the sauce thickens too much. Red Food Coloring (optional) – For enhancing the color of the sauce, but not necessary for the flavor.
How to Make Homemade Rhubarb Sauce
Tips for Success
Whenever possible, use fresh rhubarb for the best flavor. If you’re using frozen rhubarb, make sure it’s fully thawed and drained to prevent excess water from diluting the sauce. Taste the sauce as it cooks and adjust the sugar to your preference. If you prefer a less sweet sauce, start with a smaller amount of sugar and add more if needed. If you prefer a thinner sauce, add more water during the cooking process. For a thicker sauce, cook it a bit longer to reduce the liquid content. Don’t be afraid to experiment with flavors. Adding vanilla extract or a splash of lemon juice can bring out different dimensions in the sauce.
Substitutions and Variations
You can use brown sugar for a deeper flavor or a sugar substitute if you’re looking to use less sugar. Apple juice or orange juice can be used instead of water for added flavor. Instead of red food coloring (affiliate link), you can use natural food colorings or simply omit if you prefer a more natural look. To make Vanilla Rhubarb Sauce, add 1 tablespoon of pure vanilla extract or the seeds of 1 vanilla bean to the sauce after removing the stewed rhubarb from the heat. Replace half of the rhubarb with the same amount of strawberries for a strawberry rhubarb sauce. Add a bit of orange peel for a citrusy twist.
More Rhubarb Recipes You’ll Love
Rhubarb Pie Strawberry Rhubarb Coffee Cake How to Freeze Rhubarb Rhubarb BBQ Sauce Grilled Chicken Strawberry Rhubarb Crumb Bars Layered Rhubarb Pudding Dessert
You can also add a dollop of rhubarb sauce to your morning yogurt, pancakes, waffles, or biscuits. It adds a tangy sweetness that complements the richness of these breakfast staples. And don’t limit rhubarb sauce to just sweet dishes. It makes a great accompaniment to pork tenderloin and other savory dishes, adding a unique flavor profile.
