This Easy Rhubarb Sauce Recipe is made with just 3 simple ingredients! Delicious served over ice cream, with cake, in yogurt, on pancakes and so much more!
If you’re wondering what to do with fresh rhubarb, this rhubarb sauce recipe is perfect! This recipe requires about 6 medium stalks of fresh rhubarb, chopped into pieces, then simmered with sugar until soft. Then blend, serve and enjoy!
About this Recipe:
EASE: Ready in less than 30 minutes!
SIMPLE: Only 3 ingredients.
SAUCE: Makes a delicious sauce for dessert and more!
Sweet + tangy.
Rhubarb Sauce is both sweet and tangy…exactly how any recipe with rhubarb is supposed to be! That’s the best thing about rhubarb, the complex flavour and tang. SO good. Depending on the rhubarb you use, and how ripe it is, you might need or want to add more sugar to the sauce as it simmers. So feel free to taste test as it cooks so you get it the way you want.
A great way to use up rhubarb.
If you have loads of fresh rhubarb and you don’t know what to do with it all, this is a great recipe option because it uses about 6 stalks. You can also freeze the sauce, so feel free to double the recipe!
Ways to Enjoy Rhubarb Sauce:
Serve warm or cold (but warm is best!)
- Serve over vanilla ice cream.
- Pour over pancakes or waffles.
- Drizzle on Strawberry Rhubarb Cake.
- Stir into a bowl of vanilla yogurt.
- Stir into fresh strawberries or peaches.
- Drizzle onto vanilla pound cake.
- Mix into oatmeal.
- Spread on toast.
Rhubarb Sauce Recipe Tips:
- RHUBARB: You can use fresh or frozen rhubarb. If you use frozen rhubarb there is no need to thaw it first. Frozen rhubarb may also be a bit more wet, so you might have to simmer it longer.
- SWEETNESS: This recipe calls for 1/2 cup sugar which results in a sweet and tart sauce. You can taste test the sauce as it simmers, and if you would like it to be more sweet, feel free to add more sugar (a tablespoon at a time) as it simmers. We like it tart so I prefer to use less sugar.
- WHAT TO DO IF THE SAUCE IS TOO THICK? Just add more water (a tablespoon at a time) as the sauce simmers until it’s more the consistency of a sauce and not a jam.
- STORAGE: Store the sauce in an airtight container (like a jar) in the fridge for up to a week.
- FREEZING: You can freeze rhubarb sauce. Store in an airtight container in the freezer for up to 3 months.
- FLAVOUR VARIATIONS: Stir in 1/4 tsp ground cinnamon as it simmers. Or a tsp of grated fresh ginger. You can also add fresh lemon zest or orange zest. You can also add strawberries as it simmers.
PIN IT to make later!
Have a delicious day!