This rhubarb sauce recipe is a cherished family favorite, passed down from my mom. It's a simple, five-ingredient recipe that yields a sweet and tangy sauce, perfect for topping desserts or enjoying on its own.
Rhubarb always reminds me of home. We had a big patch that came back every spring, and I remember my mom heading out with a paring knife to cut the stalks as soon as they were ready. She’d come back in and make this sauce and often times this Homemade Rhubarb Pie would also land on the table for dessert!
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Why You'll Love Mom's Rhubarb Sauce
- Versatile Use: Great as a topping for ice cream, pancakes, yogurt, or even savory dishes like pork or chicken.
- Simple Ingredients: Requires only fresh rhubarb, sugar, water, salt, and vanilla extract.
- Quick Preparation: Ready in about 20 minutes.
- Customizable Sweetness: Adjust the sugar to your taste or substitute with natural sweeteners for a sugar-free version.
Variations
Strawberry Rhubarb Sauce: Replace half of the rhubarb with strawberries for a sweeter twist.
Citrus Infusion: Leave out the vanilla extract and use 1 tablespoon of lemon juice and 1 teaspoon of lemon zest for a zesty flavor.
Alternative Sweeteners: Use brown sugar or maple syrup instead of granulated sugar for a different depth of sweetness.
Storage
Store the sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze in freezer-safe containers for up to three months.
Tips
Safety Note: Always discard rhubarb leaves, as they are toxic and should not be consumed.
Harvesting Rhubarb: When picking rhubarb, pull the stalks from the base rather than cutting them to encourage new growth.
Choosing Rhubarb: Both red and green stalks are suitable; however, red stalks will give the sauce a more vibrant color.
FAQ's
Yes. Once sauce is completely cooled, place in an airtight freezer-safe container. It will keep well for up to 3 months.
You can. Just thaw the rhubarb and drain off any excess water before cooking.
Rhubarb is a low-acid vegetable, so canning it safely requires careful attention. The USDA does not provide tested recipes for water bath canning rhubarb sauce and for long term storage, freezing is the safest method.
Serving Suggestions
- Drizzle over vanilla ice cream or yogurt.
- Spread on a homemade biscuit or pancakes.
- Use as a filling for pastries or tarts.
- Pair with roasted meats for a sweet and tangy contrast.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mom's Rhubarb Sauce
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Ingredients
- 4 cups rhubarb diced
- ½ cup water
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Place rhubarb chunks, water, salt, and granulated sugar, in a large saucepan over medium-high heat.
- Bring the rhubarb mixture to a boil then turn the heat to medium-low and cook for 10 minutes, or until the rhubarb has broken down and become soft and thickened to your desired level of thickness.
- Remove the sauce from the stove and stir in the vanilla. Allow the sauce to cool completely before storing in the refrigerator.
Patricia Miralda says
Hi Shelby,
I absolutely loved the rhubarb sauce!! Also it reminds me of my moms rhubarb sauce from our garden rhubarb in the house that I grew up in! This rhubarb is from th local farmers Market.
I'm going to send you a longer email later( maybe tomorrow).
The reason is : my maiden name is Ruttan also.
I thought that was so cool! When I emailed my brother, he thought that was quite the coincidence. He's done some family history on the Ruttan's. A cousin who sent him a Christmas card
mention relatives came from upstate New York named Ruttan.
Anita Jones says
Delicious and so quick! Suggestion - cut rhubarb into 1/2” pieces but no matter it is easy success!!’
Beth says
Can you can this? If so how long?
Shelby Law Ruttan says
Hi I don't recommend canning this recipe. I would look for one that you can do in a pressure cooker as rhubarb is a low acid fruit.
Tricia says
Just made this sauce and the flavor is really good! I used brown sugar for something different. I can’t wait to use it on my oatmeal tomorrow morning! This was so easy to make too. Thank You!
Ken says
I made this today and am pleased with the results. I topped some vanilla ice cream with it. I plan on covering pancakes with it as well. I added vanilla extract and some cinnamon. Thanks for the recipe.
Annette says
I'm getting ready to make this. It sounds so delicious. How long will it keep in the refrigerator? Thanks!
Shelby Law Ruttan says
Hi Annette, I did address this in the post but you may have missed it. The sauce can be stored up to 1 week in the fridge and 3 months in the freezer (in freezer safe containers). Enjoy!
Donna says
Can you add sugar free strawberry jello to this. Was wondering to make a turnover, without using strawberries
Shelby Law Ruttan says
I say you can try, I have not done so, but leave out any sugar if you add the jello. It might be thicker than you like, but you can thin it out with water if that is the case.
Marcy Ottoson says
Trying this recipe today, can you double it or triple it and can it?
Shelby Law Ruttan says
Yes, you could do that. Because Rhubarb is high acid like tomatoes, you can just do a hot pack. Pack the hot sauce into sterilized hot jars and cover with lids (that also have been sterilized and are hot), then tighten the screw cap. As the jars cool down, you will hear them pop. This will be the seal forming on the jar. If you have any other questions, please feel free to send me an email. Thanks! Shelby
Stacey says
How many 8 ounce jars would this make? And how long would you water bath it for? I am just over 1,000 feet. Thank you.
Shelby Law Ruttan says
This recipe makes only about 2 cups worth of rhubarb sauce and is not meant for canning purposes as it is a small batch. It can be frozen in an airtight freezer safe container up to 3 months.
Zach says
I have made this recipe several times now and it is always a winner and a big hit. I let it cool until it is warm and then spoon it over vanilla bean ice cream. such a refreshing Summer dessert.
Thanks for the recipe!!!
Elaine says
I was looking for the recipe from an old Better Homes and Gardens cook book that I had and that came apart. Thought I saved it. This looks like it. I will try it. I like vanilla in rhubarb sauce. It takes away some the tartness
Chris Talley says
Looking at recipe on line on my phone, there are no amounts given for the ingredients. Could they be emailed to me? Sooner the better since I have fresh rhubarb
Shelby Law Ruttan says
Hi Chris, at the very top of the page there is a jump to recipe button. If you click that button, it will take you to the content that includes the recipe card. I hope you enjoy the recipe! Shelby
Tey says
I I made this recipe with Splenda after it cooled I put in the freezer and it made a fantastic sugar-free sorbet
Kay Nicholas says
I was wondering if Splenda would work in this recipe. Thanks for posting!!!!
Shelby Law Ruttan says
Hi Kay, yes, Splenda will work in this recipe. Enjoy!
Cherise says
Great recipe, simple and delicious. My only drawback is the rather unpleasant color...a greenish brown.
Shelby Law Ruttan says
Hi Cherise, often times you will get a greenish brown color from rhubarb if it is mostly a green stalk. For that reason I always try to buy stalks that are bright red. Glad you enjoyed the recipe! Shelby
Suzanne Scriven says
I typically add enough drops of red food coloring to achieve a pale pink color (after taking the rhubarb mixture off the heat).
Amy says
I’m trying out your recipe today can the sauce be canned?
Shelby Law Ruttan says
Hi Amy, yes, it can be canned. I would use pint sized jars and process the cooked sauce in a hot water bath for 15 minutes. Thanks! Shelby
Laurel says
I have tried several rhubarb sauce recipes and this is the best one so far! Others have had lemon juice or cinnamon, but the vanilla and touch of salt in this one was perfect!
W. Richter says
tried this for the first time, family and neighbors love it. I make a rhubarb/strawberry jam and I freeze it. Can this sauce be frozen?
Shelby Law Ruttan says
Hello, thank you for trying the recipe and am so glad you love it. Yes, this sauce can be frozen up to 1 year in an airtight container. Thank you!