This homemade rhubarb sauce recipe is sweet, tart, and beautifully vibrant. Made with just a few simple ingredients in under 25 minutes, this versatile sauce is perfect for spooning over ice cream, pancakes, yogurt, cheesecake, or even savory meats. A classic spring recipe that can be chunky or smooth depending on your preference.
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Servings: 8 servings
Calories: 68kcal
Equipment
- medium saucepan
- wooden spoon
- sharp knife
- Cutting board
- immersion blender optional for smooth sauce
- airtight jars or containers for storage
Ingredients
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 pinch salt
- 1 tsp vanilla extract (optional)
Instructions
- Remove all rhubarb leaves and trim the root ends. Wash the stalks thoroughly and cut into uniform 1/2-inch pieces.
- Add the chopped rhubarb, sugar, water, and pinch of salt to a medium saucepan. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally for about 3 to 4 minutes.
- Reduce heat to low, partially cover the saucepan, and simmer for 12 to 15 minutes until the rhubarb breaks down into a thick sauce.
- Remove from heat and taste the sauce. Add more sugar if needed and stir in vanilla extract if using.
- For a smoother sauce, allow the mixture to cool slightly, then blend using an immersion blender or regular blender until silky.
- Let the sauce cool completely before transferring it to airtight jars or containers. Refrigerate or freeze until ready to use.
Notes
Always discard rhubarb leaves as they are toxic. Leave the skin on the stalks for the best bright pink color. For a smoother texture, blend the finished sauce. Add strawberries, orange zest, vanilla, or ginger for delicious variations. Store refrigerated for up to 2 weeks or freeze for up to 6 months. For canning, process sterilized jars in a boiling water bath for 15 minutes.
Nutrition
Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 35mg | Potassium: 150mg | Fiber: 2g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 0.4mg