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Rhubarb Sauce

Is rhubarb sauce on your radar? If not, it should be! This bubbly recipe for rhubarb sauce is as easy to make and adds a sweet-tart flavor to your favorite dishes. It’s the perfect way to add a little zing to any meal or dessert – so get ready to experience this versatile sauce.

Vertical view of a one cup Ball jar heaped with rhubarb sauce

When I was growing up, we had a huge rhubarb plant in our backyard.

I loved seeing that rhubarb plant. I would watch it as it grew. We were told more than was normal that the leaves of the rhubarb plant were poisonous and we were not to eat them.

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We weren’t little kids. And it wasn’t as if we would run out, pell mell to the plant and graze on the leaves like goats. Normally, I wouldn’t eat any of the leaves or plants in the back yard.

Unless paid.

My grandmother used to make this sauce and also a rhubarb pie which she would deviate sometimes and add strawberries. I loved both pies but the taste of a rhubarb pie was my favorite.

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Helpful tips

  • If you are buying this vegetable, try to buy rhubarb stalks that are firm without much of a bend. That means it’s fresh.
  • If you can find enough rhubarb, you could make a big batch and freeze some of it in an airtight container like a ziplock bag, or jar. But just know, it’s not shelf stable and must be kept in the fridge.
  • Here are ideas to use this sauce – on pancakes, pound cake, vanilla ice cream, oatmeal, bread, Greek yogurt, cheese and crackers, and savory dishes.
  • I like chunks of rhubarb in my sauce, but if you want it smooth, you can either use a potato masher, or an immersion blender.

How to make rhubarb sauce


Get out a medium saucepan.

Step one

Gather the ingredients – rhubarb chunks, cane sugar, and water.

Bowl of cut rhubarb in front, jar of sugar and empty sauce pan in back

Step two

Place the rhubarb in the pan along with 1/2 cup sugar and 1/4 cup water.

Step three

Heat the ingredients on medium heat and once the mixture comes to a boil, stir it and then lower the heat to a simmer.

Step four

Cook for 15 minutes or until it softens.

Step five

Transfer the rhubarb sauce into some jars.

Two small Ball jars full of rhubarb spread in front of a plain cheesecake

You must have noticed the cheesecake in the background.

I dollop some sauce over the cheesecake.

Slice of cheesecake dribbled with rhubarb with two jars full of sauce in back

Now let’s get a better look at the sauce, shall we?

A vertical view of a one cup Ball jar full of rhubarb spread in front of cheesecake

So delicious! It has the perfect sweetness without being too sweet. Just how I like it.

I hope you enjoyed this rhubarb sauce recipe.

Other sweet sauce recipes

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A small jar filled with the sauce with cheesecake in the background along with another jar and napkin

Rhubarb Sauce

This rhubarb sauce recipe is a delicious way to use up that extra rhubarb from your garden. It's easy to make, and perfect for topping pancakes, waffles, ice cream or just eating by the spoonful!
5 from 6 votes
Print Pin Rate
Course: Sauce
Cuisine: Sauce
Keyword: rhubarb sauce, what to make with fresh rhubarb
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 24 tablespoons
Calories: 19kcal


The Goods

  • 3 cups rhubarb (2 large stalks), cut up
  • 1/2 cup sugar
  • 1/4 cup water


  • Place rhubarb, sugar and water into a medium saucepan and turn the heat on medium .
    3 cups rhubarb, 1/2 cup sugar, 1/4 cup water
  • Once it comes to a boil, stir it and lower the heat to a high simmer and cook for 15 minutes or until the rhubarb softens.
  • Let it cool before you either use it (my preference) or jar it up.
  • Dollop over some ice cream or cheesecake.
  • Eat
  • Smile
  • Enjoy


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Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 4g | Potassium: 43mg | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 13mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. We were warned constantly too that the rhubarb leaves are poisonous. Also the red bird berries are poisonous and we were told too that the man in the river lives there and that he would kidnap us if we would go to close to the water…?
    Anyway, I could need your relish now!

  2. I grew up with a rhubarb plant in the backyard too! I miss being able to just go out and harvest it when I want pie or crisp. This sauce looks wonderful!

  3. Your Grandmother’s rhubarb sauce tempts me so much, just looks delicious! Passed down recipes are always to be treasured.

  4. Oh yummy! We had a big rhubarb patch in our garden when I was growing up too and I do miss it. My mum used to make amazing pies, sponge puddings and crumbles with it – I’m feeling hungry just thinking about it!

  5. You know I have a weakness for rhubarb! I could literally eat my arm with this sauce slathered on it!

  6. I love rhubarb and you might not believe it but I tried it the first time when we went to visit one of Robert’s aunts in Ireland. I guess Italy is too hot and dry to grow it. Robert’s aunt grew it in her back yard and she couldn’t believe I never had it before. So she quickly made a rhubarb sauce and served it to us for breakfast on toasts. I will make your sauce and remember her kindness. She passed away many years ago.

  7. I’m pretty sure my grandma made the BEST pie crust. No, I am not biased. Ok…maybe a bit.

    Would you believe I’ve never had rhubarb? I know! Is it a regional thing? Sounds like I should rectify that now.

    1. It might be Chava! I know around the New England area it’s well known. But, I wish our grandmother’s were alive (at least mine – not sure about yours, to test the crusts.) That generation made the best!

  8. Rhubarb has always been a part of my life, not so much living in the Carolina’s now, but as a kid all of my relatives and family had rhubarb patches in the back yard! That on top of my mother’s side of the family were Mennonite so cooking and backing were daily events! I have eaten rhubarb in pies, crunches, sauces, and cakes! Thanks for the recipe and a trip down rhubarb memory lane!

    1. That’s so fun Dr. Paul. I’d love to plant some but I’m not sure it will do well because I’m not great with plants. We had a big patch when I was growing up and I always couldn’t wait to eat it. Thanks for commenting. I enjoyed reading what you wrote!

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