If you think rhubarb is just for baked goods, you will be pleasantly surprised by the sweet, slightly tart flavor of this versatile Rhubarb Sauce.
![fresh rhubarb sauce in jar with silver spoon next to blue checkered napkin](https://chocolatewithgrace.com/wp-content/uploads/2023/06/Rhubarb-Sauce-CWG-11-1-of-1-1024x731.jpg)
Rhubarb Sauce
My love for rhubarb is intense. So, it’s one of my favorite moments of summer, the first time I see those gorgeous red stalks in the produce section of the grocery store. It becomes a staple when it’s in season.
My family has been making Strawberry Rhubarb Sauce for about as long as I can recall. It is an old recipe that includes a package of strawberry Jell-O. I’ve also seen that sauce made with Jello referred to as Amish rhubarb sauce.
This year, when I finally got my hands on an abundance of rhubarb, I couldn’t wait to play with a pure rhubarb version of that sauce we love. (Dare I admit that we love this sweet and tangy sauce even more?)
What to Do with Rhubarb Sauce
You may be wondering what to do with rhubarb sauce. I certainly did, the first time that I was introduced to it. It was served almost like applesauce, by itself. And, it is a refreshing treat, just like that.
But, I’m happy to report that this sweet and tart concoction makes a fabulous rhubarb ice cream sauce. I also like it over a slice of warm pound cake, or as a mix-in for yogurt. And, it brightens up a pancake breakfast nicely.
How to Make Rhubarb Sauce
- rhubarb
- sugar
- water
- lemon juice
To begin, add the rhubarb, sugar, water, and lemon juice to a small saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium.
Continue cooking, stirring continuously, until the rhubarb softens and the mixture has thickened.
This should take about 6-8 minutes. Let cool, and then transfer to an airtight container. Refrigerate until ready to serve.
While my go-to is fresh rhubarb, frozen rhubarb will also work nicely for this recipe when fresh is unavailable.
Recipe for Rhubarb Sauce
My family goes through a lot of rhubarb in the summer. So, it’s not surprising that I have a lot of rhubarb recipes. One of my favorites is this recipe for rhubarb bars. They have a shortbread crust and a tangy custard filling.
I also adore a warm strawbery rhubarb crisp. Sweet strawberry filling and a toasted oat topping sprinkled with cinnamon and sugar make each bite a joy to experience.
If you’re looking for ways to use this sauce as a topping, then you have got to give these light and fluffy strawberry pancakes a try.
Or, you could drizzle it over a few scoops of raspberry white chocolate ice cream.
Rate & Comment