Description
This Rhubarb Sauce is a quick and vibrant addition to your kitchen rotation. Whether spooned over ice cream, stirred into yogurt, or served alongside roasted meats, it delivers a perfect balance of tart and sweet. With just a handful of ingredients and under 20 minutes, you’ll have a glossy, fruity sauce that stores beautifully and adds flavor to both sweet and savory dishes.
Ingredients
4 cups chopped fresh or frozen rhubarb
0.5 cup granulated sugar
0.25 cup water
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons orange juice or zest (optional)
0.5 teaspoon ground ginger or cinnamon (optional)
Instructions
1. Rinse the rhubarb thoroughly and trim off the ends. Discard any leaves and slice the stalks into ½-inch pieces.
2. In a medium saucepan, combine the rhubarb, sugar, water, and salt. Stir gently.
3. Set the pan over medium heat. Once it begins to bubble, reduce the heat to low and cover. Let it simmer for 10–15 minutes, stirring occasionally.
4. Once the rhubarb has broken down, stir in vanilla extract and any optional flavorings. Simmer uncovered for another 2–3 minutes.
5. For a smoother sauce, mash with a fork or strain through a fine mesh sieve.
6. Let the sauce cool to room temperature. Serve warm or chilled.
Notes
This sauce freezes well for up to 3 months—make a large batch while rhubarb is in season.
For a rosy pink color, use red-stalk rhubarb rather than green varieties.
Add orange zest or ginger for extra depth and citrus warmth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup
- Calories: 60
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb sauce, fruit sauce, spring condiments