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Rhubarb sauce recipe
Chloe White

Rhubarb Sauce Recipe

This rhubarb sauce recipe transforms tart rhubarb stalks into a silky, sweet-tart sauce perfect for pancakes, yogurt, oatmeal, cheesecake, ice cream, and spring desserts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 68
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh rhubarb stalks, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 pinch fine salt

Equipment

  • medium saucepan
  • Wooden spoon or silicone spatula
  • Cutting board
  • sharp knife
  • Measuring cups and spoons

Method
 

  1. Wash the rhubarb stalks, discard the leaves, and chop the stalks into 1/2-inch pieces.
  2. Add the chopped rhubarb, sugar, water, lemon juice, and salt to a medium saucepan.
  3. Place the saucepan over medium heat and stir well until the sugar begins dissolving.
  4. Bring the mixture to a gentle simmer and cook for 12 to 15 minutes, stirring often.
  5. Stir in the vanilla extract once the rhubarb becomes soft and spoonable.
  6. Use a spoon to mash part of the sauce if you prefer a smoother texture, or leave it slightly chunky.
  7. Taste the sauce and add 1 to 2 tablespoons more sugar if needed while still warm.
  8. Remove from the heat and allow the sauce to cool slightly before serving warm or chilled.

Notes

For a thicker sauce, simmer uncovered for a few extra minutes. Fresh rhubarb gives the brightest flavor and color, but frozen rhubarb works well without thawing. Taste near the end and adjust sweetness if needed.