Rhubarb Sauce with Strawberry Jello


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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. 

Rhubarb sauce made with strawberry jello

Day 2 of Rhubarb Week. Old fashioned rhubarb sauce. This was one of my great grandma’s 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.” No amount on 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 this sauce would be served as a side, just like applesauce and that is my favorite way to eat it. However, the internet told me that people like to serve rhubarb sauce over ice cream or pound cake. I’ve now tried it over ice cream and it is delicious. 

rhubarb sauce over ice cream

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 any out the rhubarb. I let mine thaw in a strainer over a bowl. 

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

  • Rhubarb
  • Water
  • Granulated Sugar
  • Strawberry Jello

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. 

rhubarb sauce in a mason jar

The amount of water in the recipe makes 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. My favorite way to eat it is with a spoon, just like you would eat applesauce. Other’s like to put it over ice cream or pound cake. 

rhubarb sauce made with strawberry jello

Other Old Fashioned Rhubarb Dessert Recipes on my Blog

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: 

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.

Savory Recipes using Rhubarb Sauce

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 want to try one of these savory rhubarb sauce recipes. 

Salmon Fillet with Rhubarb Sauce from Whisk it Real Gud

Rhubarb Pulled Pork from Better Homes and Gardens

Or how about a Rhubarb Barbecue Sauce for Pork Chops from Dish N the Kitchen? 

rhubarb sauce with strawberry jello

Rhubarb sauce made with strawberry jello

Rhubarb Sauce with Strawberry Jello

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. 
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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Sauces and Dips
Cuisine: American
Servings: 5 cups


  • 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


  • 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.
  • Rhubarb Sauce is good served over ice cream or pound cake, or eaten alone, like applesauce.


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. 


Serving: 1/2 cup · Calories: 131kcal · Carbohydrates: 32g · Protein: 2g · Sodium: 47mg · Fiber: 2g · Sugar: 28g
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  1. Krissy Allori says

    I have rhubarb in my garden and made this sauce. Turned out perfect! I would have never thought to have added jello!

  2. Arbor says

    This looks really great! Not sure we’d use the whole batch before it turns. Do you know if this can be canned or frozen so I can put half up for later?

  3. Cheryl Arp says

    About how rhubarb do you use for your recipe? Did you use a 3 or 6 oz. box of Strawberry Jello? My mom used to make rhubarb sauce with Jello, but I can’t find her recipe. Thanks!

  4. Kristen says

    I always had rhubarb sauce at my grandmas but she never had a recipe. She just passed a week ago and my rhubarb is ready. I just made some in her memory of her, and success! I tried once before a few years ago and it was no good. I finally realized that i needed sugar and more water! Thank you for the recipe!

  5. Tammy says

    I made this & it turned out extremely watery. Looks nothing like picture. I only added 3 cups of water. Is there any way I can fix this?

  6. Michelle says

    This is a disappointment. I love the taste of rhubarb, but after following the recipe to the letter, it tastes like strawberry sauce.