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    Home » Family Recipes

    Mom's Rhubarb Sauce

    Published: Jun 4, 2017 Last updated: Apr 5, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Mom's rhubarb sauce is a delicious rhubarb recipe and the perfect way enjoy it. This easy recipe uses 5 simple ingredients and takes very little time. The end result is a delicious rhubarb compote that is perfect as an accompaniment to both sweet and savory dishes.
    Jump to Recipe
    Featured image for Mom's Rhubarb Sauce.

    Mom's Rhubarb Sauce Recipe is a simple recipe made with just 5 ingredients. The fruit sauce has a sweet and tangy flavor and is one of my favorite rhubarb recipes.

    This recipe is the best rhubarb sauce recipe and the touch of vanilla added to it at the end is my favorite way of making it. It is a delicious addition to sweet desserts and makes a delicious topping for vanilla ice cream.

    An open jar of rhubarb sauce recipe with a spoon in the jar.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 🍽 Serve with...
    • 🏫 The last word
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️

    ✔️ You can make some delicious recipes using rhubarb sauce like this Rhubarb cheese danish.

    ✔️ Rhubarb sauce has incredible flavor and it can be used to accompany sweet and savory dishes.

    ✔️ It has 0g total fat and only 43 calories per serving and can easily be made sugar free by using a natural sweetener in place of sugar.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Raw rhubarb, cut into 1-inch pieces

    Salt

    Granulated sugar

    Pure vanilla extract (optional)

    Stalks of rhubarb with leaves on top that have just been harvested.

    🔪 Instructions

    1. 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. 
    2. Allow the sauce to cool completely before storing.

    🥄 Equipment

    Large Saucepan

    Potato masher or immersion blender

    Fresh cut raw Rhubarb stalks with the green tops cut off

    🥫Storage

    Store rhubarb sauce in airtight container in refrigerator up to 1 week. Can freeze for up to 3 months in a freezer containers.

    📖 Variations

    • Frozen rhubarb can be substituted for fresh rhubarb.
    • Make strawberry rhubarb sauce and substitute 1-½ cup strawberries for 1-½ cup rhubarb.
    • Scrape the seeds from a 1" piece of vanilla bean and use in place of the extract.
    • Eliminate vanilla and add 1 tablespoon of lemon juice and 1 teaspoon lemon zest.
    • Substitute brown sugar or maple syrup for the sugar.

    💭 Tips

    • If harvesting your own rhubarb, be sure to pull the entire stalk out of the ground. Cutting the rhubarb will stop any new stalks from coming in. Rhubarb will continue to grow for a good length of time if it is being harvested properly.
    • For a less sweet rhubarb sauce, cut the sugar down to ½ cup.
    A glass jar full of rhubarb sauce and a spoonful of sauce above the jar.

    🙋 FAQ's

    What is a Rhubarb plant?

    Rhubarb is a perennial plant that grows like crazy in the right element. It is a sturdy plant that is in the fruit family. However, it's flavor is very tart with no sweetness at all.

    Is green rhubarb the same thing as red rhubarb?

    Yes, some rhubarb is greener than others. I like to choose stalks that are mostly red so I can get that beautiful color to the sauce. However, both types have the same flavor.

    What do you do with the rhubarb leaves?

    Rhubarb leaves are toxic and should not be consumed. Rather in the compost or trash. The poisonous acid in the leaves is not absorbed into the ground and can be used as fertilizer

    🍽 Serve with...

    Homemade rhubarb sauce is a simple condiment that fancies up a slice of pound cake or adds some sweetness to plain greek yogurt sprinkled with granola. It is also great used as an ingredient in other recipes like this Rhubarb Cheese Danish!

    Mom's Rhubarb Sauce in a mason jar with a spoon in the sauce

    🏫 The last word

    • Rhubarb season begins in spring, sometime in April and can go as far as July. Once it starts to get very warm out, the rhubarb tends to not produce firm tall stalks If you need to buy it, Rhubarb is a seasonal fruit that can be found on roadside stands and in the produce section grocery stores.
    • Rhubarb stalks can be bright red or light green with a touch of red. For the best results, choose 12-18" long crisp stalks that are about ¾" in diameter.
    • If harvesting your own rhubarb, stop doing so when the stalks become thin. This is a sign the plant is not getting enough food.

    Related Recipes

    • Classic Rhubarb Custard Pie
    • Butter Rum Glazed Applesauce Cake Recipe
    • Rhubarb Cheesecake
    • Rhubarb Ice Cream

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Featured image for Mom's Rhubarb Sauce.

    Mom's Rhubarb Sauce

    Shelby Law Ruttan
    Mom's rhubarb sauce is a delicious rhubarb recipe and the perfect way enjoy it. This easy recipe uses 5 simple ingredients and takes very little time. The end result is a delicious rhubarb compote that is perfect as an accompaniment to both sweet and savory dishes.
    4.29 from 174 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Condiments
    Cuisine American
    Servings 16
    Calories 43 kcal

    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. 
    • Remove the sauce from the stove and stir in the vanilla. Allow the sauce to cool completely before storing in the refrigerator.

    Notes

    One serving equals 2 tablespoons.

    Nutrition

    Calories: 43kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 74mgPotassium: 88mgFiber: 1gSugar: 10gVitamin A: 31IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Keyword Rhubarb Recipe, rhubarb sauce, Rhubarb Sauce Recipe
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Elaine

      June 25, 2022 at 1:52 pm

      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

      Reply
    2. Chris Talley

      June 16, 2022 at 8:27 pm

      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

      Reply
      • Shelby Law Ruttan

        June 17, 2022 at 7:02 am

        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

        Reply
    3. Tey

      June 12, 2022 at 11:02 pm

      I I made this recipe with Splenda after it cooled I put in the freezer and it made a fantastic sugar-free sorbet

      Reply
    4. Cherise

      June 04, 2022 at 12:37 pm

      5 stars
      Great recipe, simple and delicious. My only drawback is the rather unpleasant color...a greenish brown.

      Reply
      • Shelby Law Ruttan

        June 04, 2022 at 4:51 pm

        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

        Reply
    5. Amy

      May 30, 2022 at 9:04 am

      I’m trying out your recipe today can the sauce be canned?

      Reply
      • Shelby Law Ruttan

        May 30, 2022 at 9:36 am

        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

        Reply
    6. Laurel

      May 24, 2022 at 10:31 pm

      5 stars
      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!

      Reply
    7. W. Richter

      May 23, 2022 at 6:24 pm

      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?

      Reply
      • Shelby Law Ruttan

        May 24, 2022 at 8:06 am

        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!

        Reply
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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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