Rhubarb Sauce

Rhubarb sauce is a simple, sweet-tart fruit compote made by simmering fresh rhubarb with sugar until soft and spoonable. It’s incredibly versatile—perfect over pancakes, stirred into yogurt, drizzled on ice cream, or served with savory dishes like pork or chicken.

Why You’ll Love This Recipe

This rhubarb sauce is a quick and easy way to enjoy the bold, tangy flavor of rhubarb without needing to bake. It’s ready in under 20 minutes, uses just a handful of ingredients, and can be customized with spices or other fruits. Whether you’re looking for a topping, mix-in, or side dish, this sauce delivers big flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar (adjust to taste)
• Water
• Optional: lemon juice, vanilla extract, ground cinnamon, orange zest

Directions

1. In a medium saucepan, combine the chopped rhubarb, sugar, and water.
2. Bring to a gentle boil over medium heat, then reduce to a simmer.
3. Cook for 10–15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly.
4. Optional: Stir in lemon juice for brightness, vanilla for richness, or cinnamon for warmth.
5. Remove from heat and let cool slightly. Serve warm or refrigerate until ready to use.

Servings and timing

Makes about 2 cups of rhubarb sauce.
Prep time: 5 minutes
Cook time: 15 minutes
Cooling time: 10 minutes
Total time: approximately 30 minutes

Variations

• Strawberry Rhubarb Sauce: Add 1 cup sliced strawberries during the last 5 minutes of cooking.
• Spiced Rhubarb Sauce: Add a pinch of cinnamon, nutmeg, or cardamom for a cozy flavor.
• Citrus Rhubarb Sauce: Add orange or lemon zest for a zippy, refreshing taste.
• Honey-Sweetened: Replace sugar with honey or maple syrup for a more natural sweetness.
• Smooth Sauce: Blend the sauce with an immersion blender for a silky texture.

storage/reheating

Store rhubarb sauce in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave before serving if desired.

FAQs

What does rhubarb sauce taste like?

It has a tangy, slightly sweet flavor with a soft, jammy texture—similar to a tart apple or berry compote.

Can I use frozen rhubarb?

Yes! Just add it straight to the pot—no need to thaw first. It may release more liquid, so adjust water as needed.

How do I thicken rhubarb sauce?

Simmer it longer to reduce and concentrate the sauce. For a thicker consistency, you can also stir in a cornstarch slurry.

Is rhubarb sauce sweet or tart?

Both! You can adjust the sugar to your taste. Start with less and add more if needed.

Can I can rhubarb sauce?

Yes, but you must follow safe water-bath canning procedures and ensure the acidity level is high enough for preservation.

What can I serve with rhubarb sauce?

It’s great on pancakes, waffles, oatmeal, yogurt, cheesecake, pork chops, roast chicken, or even stirred into drinks.

Can I make it without sugar?

Yes. You can use a sugar substitute or leave it out entirely for a more tart flavor, especially if pairing with savory foods.

Does rhubarb sauce need to be refrigerated?

Yes, unless it has been properly canned. Always refrigerate after cooling.

How long does rhubarb sauce last?

Up to 1 week in the fridge or up to 3 months in the freezer.

Can I add other fruits?

Absolutely—strawberries, apples, raspberries, or blueberries all work well with rhubarb.

Conclusion

Rhubarb sauce is a quick, flexible, and flavorful way to enjoy rhubarb’s signature tartness in a variety of dishes. Whether you serve it sweet or savory, warm or chilled, it’s a fresh and easy condiment that brings seasonal flair to every bite. Try it once, and it’s sure to become a springtime favorite.

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