This Rhubarb Sauce Recipe is a cherished family favorite, passed down from my mom. It is a simple, 5-ingredient recipe that yields a deliciously sweet and tangy sauce in just 20 minutes, making it the ultimate topping desserts or a treat on its own.
Rhubarb always reminds me of home. Every spring, my mom would head out to our big patch with a paring knife to harvest fresh stalks for this homemade rhubarb sauce. It was a seasonal staple in our kitchen along with a warm Rhubarb Pie!
Jump to:
- Why You'll Love This Easy Rhubarb Sauce
- Key Ingredients for this Rhubarb Sauce Recipe
- Rhubarb Sauce Sweetener Alternatives
- Easy Rhubarb Sauce Variations
- Expert Rhubarb Tips and Tricks
- How to Store
- Common Questions About Rhubarb Sauce
- Creative Ways to Use Homemade Rhubarb Sauce
- If You Love Rhubarb Recipes, Try These Next!
- 📖 Recipe
- 💬 Comments
Why You'll Love This Easy Rhubarb Sauce
- Quick and simple: this homemade rhubarb sauce comes together in just 20 minutes with only 5 pantry-staple ingredients.
- Perfectly balanced: the recipe delivers a classic sweet and tangy flavor profile that tastes just like the version Mom used to make.
- Incredibly versatile: it's the ultimate topping for vanilla ice cream, yogurt, and pancakes, or even as a savory glaze for pork and chicken
- Diet friendly: you can easily adjust the sugar levels to your preference or use a natural sweetener for a sugar-free option.
Key Ingredients for this Rhubarb Sauce Recipe
See the recipe card below for a full list of ingredients and instructions.
- Rhubarb: the base of the recipe, provides the distinct tart flavor and thick texture as it breaks down during cooking.
- Granulated sugar: acts as the primary sweetener to balance the natural tartness of the stalks.
- Vanilla extract: my twist on mom's recipe, this is stirred in at the end to enhance the overall sweetness and add a warm aromatic depth to the sauce.
- Salt: a pinch is used to heighten the other flavors and provide a more balanced flavor.
Rhubarb Sauce Sweetener Alternatives
- Brown sugar or maple syrup: these can be used as a 1:1 replacement for white sugar to give the sauce a deeper, more caramel-like flavor.
- Honey: a great natural alternative; use about 1 tablespoon of honey for every tablespoon of sugar, but you may want to start with less and adjust to taste.
- Sugar-free options: you can use zero-calorie sweeteners like Stevia or Allulose. Popular brands like Truvia also work well as a direct cup-for-cup replacement.
Easy Rhubarb Sauce Variations
- Strawberry Rhubarb Sauce: Replace half of the rhubarb with fresh or frozen strawberries for a sweeter, classic fruit pairing.
- Citrus Infusion: swap the vanilla extract for 1 tablespoon of lemon juice and 1 teaspoon of lemon zest to give the sauce a bright, zesty finish.
- Spiced Rhubarb: add ½ teaspoon of ground cinnamon or a pinch of fresh ginger during the simmering process for a warm, cozy flavor profile.
Expert Rhubarb Tips and Tricks
- Safety first: Always discard rhubarb leaves immediately, as they are toxic and should not be consumed.
- Harvesting tip: for the best regrowth, pull rhubarb stalks from the base of the plant instead of cutting them.
- Color secret: Both red and green stalks work perfectly, but using deep red stalks will give your sauce a more vibrant, pink hue.
- Texture control: for a chunkier sauce, simmer for a few minutes less; for a smooth, jam like consistency, cook until the stalks completely break down.
How to Store
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.
Common Questions About Rhubarb Sauce
Homemade rhubarb sauce freezes beautifully. Allow it to cool completely, then transfer to an airtight, freezer-safe container. It will stay fresh for up to 3 months.
Absolutely. You can use frozen rhubarb in place of fresh. For the best consistency, thaw the rhubarb first and drain off any excess liquid before you begin cooking.
Yes, you can. Since rhubarb is high-acid, you can preserve it by canning, but you should follow the MSU's recommendations for canning rhubarb.
Creative Ways to Use Homemade Rhubarb Sauce
This versatile rhubarb sauce recipe is more than just a dessert topping. Try swirling it into a bowl of creamy Greek yogurt for a tart breakfast treat, or spread a thick layer over warm, buttery homemade Homemade biscuits or toasted Soft White Bread.
For a mroe creative twist, use the sauce as a filling for flaky pastries and tarts. It also excels in savory dishes, serving as a bright, tangy contrast when paired with roasted meats like pork loin or grilled chicken.
If You Love Rhubarb Recipes, Try These Next!
If you enjoyed this sauce, there are plenty of other ways to use fresh stalks from the garden. You can try a decadent Rhubarb Cheesecake for a show stopping dessert or bake a batch of Rhubarb Cookies with Lemon Glaze for a zesty treat.
For something refreshing, this Rhubarb Lemonade is a perfect summertime drink. Finally, if you want a twist on the original, this Strawberry Rhubarb Compote offers a naturally sweet variation of the classic flavor.
I'd love to hear how your rhubarb sauce turned out! Did you enjoy it plain or as a topping? Please leave a comment and star rating below - your feedback helps other readers find and enjoy this recipe too!
📖 Recipe
Easy Rhubarb Sauce Recipe
Equipment
- Pairing knife
- Airtight glass jars
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Ingredients
- 4 cups rhubarb diced
- ½ cup water
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large saucepan, stir together the diced rhubarb, water, granulated sugar, and salt over medium-high heat.
- Bring the mixture to a boil, then immediately reduce the heat to medium-low. Simmer for approximately 10 minutes, stirring occasionally, until the rhubarb has broken down and reached your desired thickness.
- Remove the pan from the heat and stir in the vanilla extract (if using). Allow the sauce to cool completely at room temperature before transferring it to an airtight container for refrigeration.
John says
I used 14 cup of sugar substitute and 1/2 cup sugar. Rather than just water, I added 1/4 cup of orange juice. Came out wonderful.
Shel says
So easy, makes a great topping for ice cream but I also love just eating this by the spoonful!
Betty Merz says
I made this recipe today. So easy and just the right amount of tartness. I can't wait to try it on my ice cream to night! Thank you.
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
Betsy says
I’m not loving the vanilla. I’ve never used it before and maybe that’s why. Other than that it’s a great recipe.
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).
Betsy says
Throw in a handful of big ripe strawberries- not only will it taste fabulous, but you’ll get a little more of a pink color.
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
Paulette Hackett says
add a total of brandy, that's my best old lady recipe!
Kynda Lemiere says
I made this with my green rhubarb. Since the color is not very appetizing, I added some raspberries. They blend very well together and make a pretty color! Delicious!
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!
jday says
This is really good! Just made it this morning and it was so delicious over pancakes. I think I may use it to make rhubarb ice cream this summer. Thank you!
Susan says
I want to try your recipe but I must have missed in the recipe when you add the teaspoon of vanilla. When do you typically add it? Thanks.
Shelby Law Ruttan says
Hi Susan, I add it after it has thickened and have removed it from the stove. I'll be sure to update the recipe. Thanks! Shelby
Catherine says
Thanks for this simple delicious recipe.
Sharon Lockshier says
Can the rubarb sauce be water bath canned? Like a sweet relish.
Shelby Law Ruttan says
Rhubarb is a high citrus fruit, meaning it is not required to do a hot water bath and a hot pack is all that is needed.
Mack says
I really enjoy making and eating this sauce...the only change I make is substituting Whole Earth Erythritol Sweetner for the sugar. Delicious!
Shelby Law Ruttan says
Hi Mack! Thank you and I'm so glad you enjoyed the recipe. Thank you for coming back to give it a rating! Shelby
Linda A Engle says
I love it. I put it over orange sherbet. That's what my grandmother did
Great recipe
Shelby Law Ruttan says
Hi Linda, thank you! Shelby
WandaCraven says
I tried following this recipe and it's instructions, but it took alot longer than 10in to cook the thinly sliced prices to the tender stage and even after am hour of simmering, it still did not look anything at all like the picture on the post shows...I think they had to have left out some important steps or something...I think I will get me up having to puree the stuff after it cools before storing it away as they claim... It tastes fine...but not as quick or easy as they make it out to be.
Shelby Law Ruttan says
Hi Wanda, this is a very simple recipe and it should not take an hour of simmering to get the rhubarb to the consistency you see in the photos. No steps were left out of the recipe making. As for how long it takes, it all depends on the person, cooktop, and temperature. I am sorry you had difficulty with it. Shelby
Rachael says
It was very easy and so delicious!
Shelby Law Ruttan says
Hi Rachael, thank you! Shelby
Roxanne Simmons says
Try it over warm gingerbread and whipped cream. Totally scrumptious!!!
Angela says
Look no further as this is 10 star worthy. Perfection has been forever defined in this recipe❤️❤️❤️❤️❤️❤️❤️❤️
Shelby Law Ruttan says
Hi Angela, thank you so much! Shelby
Kat says
Thanks for this recipe! It is the perfect starter for rhubarb season- Our Rhubarb thrives behind the garage facing northeast. To add more texture to this sauce I added another 4 cups of diced rhubarb to the pot after I let it simmer for the 5-10 minutes described in the recipe- It softened & added a bit more of the squeaky sour flavor that I love about pie-plant! We eat this with yogurt, toast, cottage cheese, or just enjoy a bowl as dessert. This will also make a gorgeous gelatin dessert if you use the sauce in place of the cold water called for on the package (dissolve the Jello mix in a scant cup of boiling water, then let it cool to barely warm and stir in a cup of the rhubarb sauce. . . let set & enjoy.)
Shelby Law Ruttan says
Hi Kat! Thanks for stopping by and for trying the recipe as well as sharing your method and ideas! ~Shelby
Marlene says
How would you adjust the amount if using frozen rhubarb?
Shelby says
Hi Marlene, I would go ahead and use the same amount. You will just cook it down until it is the thickness you want, the water will cook out of the rhubarb. Hope this helps!
Charlynn says
My father in law makes the best buttermilk pancakes. A few Summers back he started making strawberry rhubarb sauce to have as a topping for the pancakes. Everyone in the family loves it! I’ve also used the sauce for french toast, biscuits and English muffins.
I have an huge amount of rhubarb growing this year! I’m going to make the sauce and attempt to can it (I’ve never canned anything ever) for Christmas gifts.
Shelby says
Hi Charlynn! I believe with rhubarb, because it is a high acid food, you should be able to hot pack it for canning, which makes it super easy since you won't need a pressure cooker! I haven't canned it myself but if my supply gets larger, then I certainly will! This year I've made a lot of Rhubarb recipes and have incorporated some of those with strawberries also. I just love this stuff! Good luck with your canning and thanks for stopping by!
Cookie says
add jalapeno and use it as a barque sauce, or basting sauce!
Shelby says
That's a totally great idea! I actually have a BBQ Sauce recipe going up very soon for a sponsored post that is Strawberry Rhubarb 🙂
Robin L says
I, also, grew up eating rhubarb sauce, every Spring. My dad's rhubarb was tucked in a neglected corner of his veggie garden. It totally flourished there! I loved my mom's sauce! Her recipe was 3 to 4 cups of washed and cut rhubarb (1 inch pieces), 1/2 C. sugar and 1/2 C water. Bring to a boil, cover reduce heat to low and simmer about 5 minutes or until fork tender. Cool before eating, With 4 children, she probably always made a double batch and most of it was probably gone before the next day!
Beth Brooks says
Thank you so much, my mother passed away a couple years ago and I could not find her recipe. When I read your comment I remembered this was the exact way that she made it thank you so much
Shelby Law Ruttan says
Hi Beth, your welcome, I hope you enjoy the recipe! Shelby
Carol says
I grew up putting this sauce over my oatmeal. It’s even good over cold cereal.
Shelby says
Topping your oatmeal is a great idea! Thanks for sharing Carol!
Ellen says
That sounds wonderful! We usually ate it over ice cream or just by itself.
Lorie anne says
What type of food can you use this sauce for?
Shelby says
Hi Lori, I have a couple of recipes on my blog that I incorporated this sauce into. Look for Bacon Jalapeno Grilled Cheese and Rhubarb Cheese Danis.You could also spread it on toast or biscuits, use it as a filling in cookies or even as a filling in sweet rolls!
Roseanne Jones says
Ice cream
DeeDee Driver says
we like to put it over vanilla ice cream and also over a slice of pound cake.
Janet Brown says
Do you know if this can be canned? I'd love to make a large batch but don't have freezer space. Thanks!
Shelby says
Hi Janet, yes, I believe you could can this. I would do a hot pack with it in sterilized hot jars and then let sit until the jar seals. You should hear them pop as they seal.
Tina says
I canned mine and it turned out great!
Shelby Law Ruttan says
Hi Tina, that's great to know! Thank you! Shelby
Liz says
Iowa soil was much better than Indiana soil for growing rhubarb. I have two plants that produce about 3 stalks each year! Like you, I loved my mom's rhubarb creation---and I'd love to make your sauce. How much vanilla do you like to add?
Shelby says
Oops! Looks like I forgot to add the vanilla measurement! I used 1 teaspoon. 🙂
Sharon says
Last spring I dumped some compost on top of my rhubarb. It loved it and produced a much better crop. Try that to see if it helps your soil.
Shelby says
Thanks Sharon, I appreciate the tip 🙂
Donna Christensen says
Thanks for the tip. I make my own compost. I will try is now and again in the fall.
Lisa says
Delicious ♡ I bought some Rhubarb at the local farmers market and wasn't sure what to do with the leftovers. This recipe is great and I'll definitely make it again!
Shelby Law Ruttan says
Hi Lisa, Thank you! Happy you found this recipe! Shelby