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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.
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.
Rhubarb Sauce with Strawberry Jello
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/13/19 – recipe notes and photos updated 5/25/23}
How many Manson jars for rhubarb sauce?
That depends on the size of the jars, Lisa. The recipe makes about 5 cups worth of sauce.
GREAT JAM LOVE IT
I’m thrilled the recipe is a hit, Glory!
I have been trying to find this recipe for most of my 45-year marriage! My husband remembered a rhubarb-raspberry jello sauce from his childhood. I substituted the raspberry for strawberry ( and added a larger helping of jello.)
YAY! I’m glad you found it, Julie.
Can this be frozen?
I haven’t tried that, Deb, but it should work fine.
Made this it was so good. I shared it with others they loved it.
I’m so glad the rhubarb sauce was a hit, Ronetta. Enjoy!
I make a sugar-free version of this because my husband is diabetic. I use 4 cups chopped rhubarb, a teaspoon of lemon juice, and 1/8-1/4 cup water. I cooked mine in the microwave for 5-10 minutes on high until it reaches the consistency I like. I then stir in a package of any flavour of sugar-free Jello-o. Cool, then put it in the fridge till set.
I’m glad you found a way to make the recipe work for your family’s needs, Diana. Enjoy the rhubarb sauce!
I have never made anything with rhubarb. Do i peel of the outside skin of the rubarb before cooking it.
Hi, Alice! If your rhubarb is from later in the season, you might want to peel it, since rhubarb tends to get firmer as the season goes on, but you should be safe to just scrub and dice the rhubarb as is. It’ll just be a minor difference in texture, if anything. I hope you love the rhubarb sauce!
I have been wanting the Rhubarb and strawberry jam for a long time sounds so good Thank You ?
You are welcome! Enjoy the raspberry sauce.
I make the same only I add a 19oz can of crushed pimeapple with juice and raspberry jello
I love it on toast
That does sound good, Tracy!
Way to much water!!
I’ve made this sauce countless times exactly as written. Did it thicken in the fridge for you, Patty?
Easy to make way way too much water. Great flavor but some how I ended up with almost koolaid ..I used less water also. Can I add more jello to thicken it up?
Without being in your kitchen with you, it’s hard to guess what might have gone wrong. However, adding more jello should work to thicken it.