Rhubarb Sauce with Strawberry Jello

Rhubarb Sauce with Strawberry Jello is a favorite old-fashioned rhubarb treat. Serve it over ice cream or eat it in a bowl just like you would applesauce.

Old fashioned rhubarb sauce is sweet, tangy, and perfect as a snack or dessert.

This was originally one of my great grandma’s rhubarb recipes and true to her style, her original recipe read like this:

“Add just enough water so rhubarb doesn’t stick while cooking. Add sugar to taste and jello to thicken.”

She didn’t list an amount for the ingredients, just basic instructions. 

Thankfully after some trial and error, I’ve nailed down amounts for each of the ingredients and more specific cooking instructions.

At family gatherings, we’ve always served this sauce as a side dish, just like applesauce. That is still my favorite way to eat it.

However, I’ve heard from a lot of people who enjoy this rhubarb sauce over ice cream or pound cake. I’ve tried it over ice cream myself now and it is delicious. 

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How to make Rhubarb Sauce with Jello

You can make this sauce with either fresh or frozen rhubarb. If you’re using frozen rhubarb, you will need to plan ahead and let it thaw completely.

Drain the excess liquid, but don’t squeeze out the rhubarb. I let mine thaw in a strainer over a bowl. 

Rhubarb Sauce Ingredients

This recipe is simple, only 4 ingredients counting the water. You will need: 

• Rhubarb
• Water
• Granulated Sugar
• Strawberry Jello

Rhubarb Sauce Recipe

Place the rhubarb, water and sugar in a saucepan over medium heat. Bring to a boil and simmer for about 5 minutes until the rhubarb is tender. Remove from the heat and stir in a package of Strawberry Jello. Let cool. 

The amount of water in the recipe creates a sauce that is the consistency of applesauce when cool. It will seem runny at first, but the Jello will thicken it as it cools, especially after it is chilled in the refrigerator.

Feel free to adjust the amount of water in the recipe to thicken it to your tastes. The amount of sugar is adjustable too based on your tastes. This is a sweet sauce, thanks to the strawberry jello. 

Store your rhubarb sauce in the fridge for up to a week or freeze for longer storage.

If you like this rhubarb sauce with strawberry jello, you will probably like these other vintage rhubarb dessert recipes that are reader favorites. Check them out below: 

• Rhubarb Bars
• Rhubarb Coffee Cake
• Old Fashioned Rhubarb Custard Pie
• Rhubarb Crunch
• Rhubarb Crumb Muffins
• Classic Rhubarb Sauce
• Rhubarb Cobbler

In my research on rhubarb sauce, I came across quite a few recipes that use rhubarb sauce as a glaze for meat.

I’ve only had rhubarb in sweet desserts, so I’m looking forward to trying this Rhubarb Barbecue Sauce and this Rhubarb Pulled Pork too.

This Salmon Fillet with Rhubarb Sauce also looks like it could be a hit.

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4.35 from 20 votes

Rhubarb Sauce with Strawberry Jello

Mary Younkin

Tangy rhubarb sauce made with strawberry jello is a favorite old fashioned rhubarb treat. Serve it over ice cream or eat it in a bowl just like you would applesauce. 

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 5 cups

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Ingredients 

1x2x3x

• ▢ 8 cups rhubarb diced (see note below on using frozen rhubarb)
• ▢ 3 cups water
• ▢ 1 cup granulated sugar
• ▢ 1 3 oz package of strawberry Jello

Instructions 

• Add the rhubarb, water and sugar to a saucepan. Heat over medium heat until boiled. Let simmer for 5 minutes or until the rhubarb is tender and broken down.
• Remove from the heat and stir in the package of strawberry jello. Let cool. Store in the refrigerator.

Notes

To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb. 

Nutrition

Serving: 0.5 cup | Calories: 131 kcal | Carbohydrates: 32 g | Protein: 2 g | Sodium: 47 mg | Fiber: 2 g | Sugar: 28 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 4/13/19 – recipe notes and photos updated 5/25/23}