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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Course: Condiment, Sauce

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 68kcal

Author: Chloe White

Cost: $4

Equipment

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

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

Instructions

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

Nutrition