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.
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
- 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.
- 1 pound rhubarb about 3 cups sliced into ½-inch pieces
- ½ cup sugar
- 2-4 tablespoons water adjust for desired thickness
- 1 tablespoon fresh lemon juice
- In a small saucepan, combine the rhubarb, sugar, water, and lemon juice over medium-high heat. Bring to a simmer and then reduce heat to medium.
- Cook, while stirring frequently, until the rhubarb softens and the mixture has thickened, about 6-8 minutes.
- Let cool and then transfer to an airtight container. Store in the refrigerator until ready to use. Serve cold, warm, or at room temperature.