If you're looking for a simple, homemade Rhubarb Sauce Recipe, this one is a hit! With only 3 ingredients, you get a thick, jammy sauce you can serve on anything from breakfast and desserts to your favorite meat. The balance of sweet and tart makes the flavor incredibly impressive, too.
Rhubarb Sauce Recipe Essentials
- 🍽️ Course: Condiment for Sweet and Savory Dishes
- ⏱️ Cooking Time: 15 minutes
- 🍴 Servings: 16
- 😋 Flavor Profile: Sweet-tart, bright rhubarb flavor with a soft chunky sauce texture
- 🍚 Best Served With: Ice cream, pancakes, yogurt, oatmeal, or as a topping for cakes and desserts, but can also be used on savory dishes too.
- 🧊 Make Ahead?: Yes, it can be refrigerated or frozen and reheated later for convenience
Summarize and Save This Content On
I enjoy the flavor and texture of ripe rhubarb, and it works so well as a vibrant red sauce. These days, I lean toward quick recipes with few ingredients to make my time in the kitchen easy and enjoyable. I promise that making rhubarb sauce yourself is way better than any jarred version.
Try this homemade rhubarb jam and rhubarb simple syrup for a similar result to this rhubarb sauce.
Why This Recipe Works
- You can make it with fresh or frozen rhubarb: I love that you can make this easy rhubarb sauce recipe with fresh or frozen rhubarb. This allows you to enjoy this delectable sauce even when rhubarb isn't in season.
- Smashing the rhubarb helps the consistency: I find that smashing the rhubarb rather than pureeing or blending it produces a much better texture. The result is more like a compote, allowing it to stick to food more easily.
- Its versatility gives you endless serving options: So many people think that rhubarb only works in sweet dishes like desserts, but it complements savory elements, too. It's actually a very versatile ingredient, and this rhubarb sauce may be used on meats if you like.
Ingredients
I've included all the ingredients I use in this easy sauce recipe, including some helpful information about rhubarb if you've never worked with it before.
- Fresh and frozen rhubarb: Either fresh or frozen rhubarb works in this recipe. If you use frozen, don't thaw it; just cook it for an extra 2-3 minutes. You may have to drain a small amount of liquid, but that's not a big deal! You can also use rhubarb in all your favorite baked goods. Try these rhubarb cookies and rhubarb scones too!
- Food coloring: This is optional, but you can add a couple of drops of red food coloring to enhance the color of the rhubarb sauce. I prefer to add it if I use green rhubarb.
- Sugar: White granulated sugar provides the sweetness in the rhubarb sauce. You can add more as needed, but I would taste-test because rhubarb starts tart and becomes sweeter the longer it cooks.
- Water: This is important to add enough moisture to the sauce so it doesn't burn. Rhubarb will release natural moisture as it cooks, so a little goes a long way.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Quick Rhubarb Guide
- Rhubarb is actually a vegetable: Even though it's often treated like a fruit, rhubarb has celery-like stalks that have a strong, tart flavor when left raw, but develop sweetness when cooked.
- You can't eat the leaves: Rhubarb leaves contain high levels of oxalic acid, which is toxic to the body. Remove and throw them out before you use it to make your favorite rhubarb recipes, like this rhubarb upside-down cake.
- Choosing the right rhubarb: When picking your rhubarb, it should be glossy and firm. If it seems limp or dry, I would avoid it.
- Green and red rhubarb work the same: There's no flavor difference between green and red rhubarb. Only the sauce color is affected, so if you have green rhubarb, just add the red food coloring.
Variations
- Strawberry rhubarb sauce: Use equal parts (2 cups each) of strawberries and rhubarb to create a perfectly sweet and tart sauce. I use this same combination in these strawberry rhubarb muffins.
- Warm spice flavors: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg or cloves to turn this into a warm, spiced version. It's so good on waffles!
- Swap the sugar: Replace 1 cup of sugar with ¾ cup of honey or maple syrup for natural sweetness. Both of these ingredients alter the flavor slightly, but it's still tasty! Avoid artificial sweeteners to preserve the consistency.
How to Make Rhubarb Sauce
To get started, ensure that your rhubarb is cleaned and chopped. Then, you can gather and measure the other ingredients needed in this recipe.
Step 1: Add the ingredients. Start by adding all the ingredients for the rhubarb sauce to a saucepan over medium heat.
Step 2: Cook the rhubarb. Allow it to cook until the rhubarb begins to soften.
Step 3: Mash the ingredients. Gently mash the rhubarb until it forms a sauce. Allow it to cook and thicken further if needed.
Step 4: Cool and store or serve. Take it off the heat to cool and add the food coloring, if desired. Either pour into mason jars for storage or serve with some juicy broiled pork chops.
Expert Tips
- Stir the sauce continuously: Keep a spoon in your hand because this sauce has a distinct window between when it's done and when it scorches. You must stir it often while it reduces to prevent it from burning.
- Peel late-season rhubarb: Any fresh rhubarb that you find past July is considered late season, and the stalks have tough, fibrous strings. These won't break down as easily, so I highly recommend peeling them with a vegetable peeler before you cook them for your easy rhubarb sauce.
- Make a large batch: This is the best rhubarb sauce recipe to double or even triple! I love doing this at the start of rhubarb season because it's easy to portion and freeze.
- Preserve the bright color: Adding red food coloring is optional, but it's the best way to get a bright red sauce. However, it's best to add it off the heat, once the rhubarb sauce is finished. I've found that if it's added too early, the color fades.
If you enjoy this thick and jammy rhubarb sauce, then you'll love this recipe for strawberry rhubarb preserves.
Serving Suggestions
- Ice cream topping: Drizzle some of this rhubarb sauce over a scoop of your favorite vanilla ice cream or this banana split ice cream.
- Serve it with breakfast: Replace simple breakfast syrup with rhubarb sauce over a few pieces of hot dog bun French toast, or a fluffy Belgian waffle.
- Savory pairings: I love the tart rhubarb with pork, and it pairs well when served with this pork rib roast.
- Give it as a gift: Instead of serving it with a meal or dessert, package the jars with adorable ribbon and give the rhubarb sauce as a thoughtful gift.
Rhubarb Sauce Recipe FAQs
This sauce should naturally thicken as it cooks and cools, but if you find it's too thin, don't worry, you can fix it. First, simmer it uncovered for a few extra minutes, allowing more liquid to evaporate. If it's still too thin, prepare a slurry of 1 teaspoon cornstarch and 1 teaspoon water, then stir it in at the end of cooking. Continue to cook until it reaches your desired thickness. Be careful not to overthicken it because it continues to thicken more as it cools, too.
It will stay fresh in the refrigerator for up to a week as long as it's stored properly in an airtight container, like a mason jar. To extend the shelf-life, you can freeze it for up to 2 months.
Yes! Add all the ingredients for this recipe to your slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Then just mash and cool before serving or storing!
You can! I recommend freezing it in small, ½-cup portions in freezer-safe containers or bags. Freeze them for up to 2 months, then thaw them in the fridge overnight before you're ready to use them.
More Delicious Rhubarb Recipes
Do you like cooking with rhubarb? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rhubarb Sauce Recipe
Ingredients
- 4 cups rhubarb ½-inch pieces
- 1 cup sugar
- ½ cup water
- Red food coloring Optional
Instructions
- Place all ingredients in a medium saucepan over medium heat.
- Continue stirring, preventing from it burning.
- Rhubarb will begin to soften. Gently smash the rhubarb until it forms a sauce.
- This will take about 12-15 minutes.
- If the sauce is a bit too thick, you can add a little bit more water.
- Also, if you prefer a sweeter sauce, add a bit more sugar
Notes
- Try it in the slow cooker! I add all the ingredients for this rhubarb sauce to my slow cooker and let it cook on high for 2-3 hours or low for 4-6 hours. Once the rhubarb is nice and soft, I mash everything together and let it cool before serving or storing it.
- I keep a spoon handy to stir continuously because this sauce has a short window between perfectly done and scorching. If you stir it often, it won't burn on the bottom of the pot.
- Fresh rhubarb you find after July is usually late season, and the stalks tend to have tough, fibrous strings. They don't break down as easily when cooking, so I recommend peeling them with a vegetable peeler before making your rhubarb sauce.
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