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.
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.
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.
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.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
- 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.
Gather the ingredients – rhubarb chunks, cane sugar, and water.
Place the rhubarb in the pan along with 1/2 cup sugar and 1/4 cup water.
Heat the ingredients on medium heat and once the mixture comes to a boil, stir it and then lower the heat to a simmer.
Cook for 15 minutes or until it softens.
Transfer the rhubarb sauce into some jars.
You must have noticed the cheesecake in the background.
I dollop some sauce over the cheesecake.
Now let’s get a better look at the sauce, shall we?
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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 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.