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If you think rhubarb is just for baked goods, then you’re in for a pleasant surprise. Sweet and slightly tart, this Rhubarb Sauce is so versatile that once you start trying it with different desserts and treats in the kitchen, you’ll likely never stop.
My love for rhubarb is intense. When summer comes and it’s in season, one of my favorite moments is the first time I see those gorgeous red stalks in the produce section of the grocery store.
This summer, my family has started making Strawberry Rhubarb Sauce again. (I’ve also seen that sauce made with Jello referred to as Amish rhubarb sauce.) This rhubarb sauce started as a spin-off, and offers a smoother, more pourable consistency.
Rhubarb Sauce
Last 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 Amish rhubarb sauce we love. (Dare I admit that we love this sweet and tangy sauce even more?)
You may be wondering what to do with this treat. I certainly did, the first time that I was introduced to it. It was served almost like applesauce, by itself. And, it is delightful just like that.
But, this sauce specifically was made to be a condiment, and it shines in that role. 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, on pancakes, in a box, with a fox . . . whatever you choose to pair this treat with, I can pretty much guarantee it will be delicious.
Ingredients and Substitutions
Rhubarb and Sugar – Rhubarb brings the tart, sugar brings the sweet. Together, they are one of my favorite flavor combinations.
Water – I add water to make the result smoother and more pourable.
Lemon – You’re going to love the way that lemon brightens the flavor of the rhubarb, but one of the reasons I include it here is so that the acid is present to help break down the rhubarb into a smoother sauce. Use freshly squeezed lemon juice, if at all possible. But, store bought can work in a pinch.
Notes on Equipment
- A Sharp Knife. Slicing a pound of rhubarb into neat half-inch pieces is so much easier with a quality knife. I first tried Victorinox knives over 10 years ago while visiting a professional test kitchen. You could say it was love at first slice. The price point simply can’t be beat for the quality.
- A cutting board
- A citrus juicer or reamer
- A Wooden Spoon. This is a super sturdy, very handy tool, and I’ve had mine for 9 years now. It’s the first spoon I reach for when I need to stir a simmering sauce, and the squared-off edge is brilliant for scraping the corners of the saucepan so nothing catches and scorches.
- A small saucepan
How to Make Rhubarb Sauce
Preparing the Rhubarb: You’ll want to wash the rhubarb and slice into ½” pieces.
Juicing the Lemon: I also juice the lemon at this stage.
Combining the Ingredients: Add the rhubarb, sugar, water, and lemon juice to the saucepan and stir to combine.
Thickening the Sauce: You’ll want to bring the mixture to a simmer. Once you see small bubbles rising to the top, reduce to medium heat and let cook for 6-8 minutes. You’ll know the sauce is done when the rhubarb softens and the mixture has thickened.
Cooling: Turn off the heat and move the saucepan to another burner to cool.
Storing: Once the sauce has fully cooled, I transfer to an airtight container and store in the refrigerator until needed.
Serving: This sauce can be served cold, warm, or at room temperature. (I have more notes on this in the Expert Tip!)
Expert Tip
As you bring the sauce to a simmer, there should be only very small bubbles. Some steam may rise to the surface, but make sure the surface of the liquid stays mostly calm. Managing the heat well will prevent the sugar from scorching and also avoid overcooking the rhubarb. If it starts to bubble too much, reduce the heat.
The Rhubarb – You’ll want to discard any leaves and trim any woody ends. I slice the rhubarb into uniform, bite-sized pieces, about ½” thick.
Sweeten to Taste – I usually taste the sauce before removing it from the heat. If it isn’t sweet enough for my liking, I add a tablespoon or so of sugar and repeat as needed. Stirring any added sugar in before the sauce cools will help it to incorporate smoothly.
Serve It How You Want – The temperature you serve this treat at will determine the consistency. When warm, it is smooth and pourable. As it cools, it will thicken. So, you can adjust it to your preference.
Serving Suggestions
For breakfast, I love spooning this sauce over a warm stack of banana nut pancakes or tucking it into my blueberry crepes. The sweet-tart flavor is a joy with traditionally sweet breakfasts.
If I’m having rhubarb sauce with dessert, it’s just as simple. Drizzle it over a bowl of no churn ice cream, or pair it with a slice of double crumb rhubarb coffee cake for something a little special.
Make Ahead & Storage
Make Ahead: Yes! I often make this sauce a day or two before I plan on serving it, so I’ll have it ready to go.
How to Store: This sauce can be stored in an airtight jar or container in the refrigerator for up to a week.
How to Reheat: While this sauce is great served cold, I also sometimes warm the sauce in a small saucepan on the stovetop at low heat.
More Rhubarb Recipes
Frequently Asked Questions
Yes, you can substitute frozen rhubarb without issue.
Once the rhubarb has finished cooking, it will be easily smashed with a fork. They will have broken down into an almost applesauce-like consistency
For the most flavorful, rich result, using fresh produce is key. When you’re shopping for rhubarb, you’ll want to look for bright red stalks. Avoid any plants with wilted or browned parts. Fresh rhubarb should be firm to the touch, not soft or mushy.
Rhubarb Sauce
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
