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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 the best rhubarb sauce recipe and is delicious all on its own. This compote can be a delicious accompaniment to savory foods like fish, chicken, and venison and can also be enjoyed as part of dessert on top of cake, ice cream, and more.
    Featured image for Mom's Rhubarb Sauce.
    Pin 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 the best rhubarb sauce recipe and is delicious all on its own. This compote can be a delicious accompaniment to savory foods like fish, chicken, and venison and can also be enjoyed as part of dessert on top of cake, ice cream, and more.
    4.23 from 216 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Condiments
    Cuisine American
    Servings 16
    Calories 43 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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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. jday

      May 22, 2022 at 1:31 pm

      5 stars
      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!

      Reply
    2. Susan

      May 14, 2022 at 5:13 pm

      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.

      Reply
      • Shelby Law Ruttan

        May 15, 2022 at 10:48 am

        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

        Reply
    3. Catherine

      May 08, 2022 at 4:34 pm

      Thanks for this simple delicious recipe.

      Reply
    4. Sharon Lockshier

      August 08, 2021 at 2:31 pm

      Can the rubarb sauce be water bath canned? Like a sweet relish.

      Reply
      • Shelby Law Ruttan

        August 11, 2021 at 9:23 am

        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.

        Reply
    5. Mack

      July 11, 2021 at 6:20 pm

      5 stars
      I really enjoy making and eating this sauce...the only change I make is substituting Whole Earth Erythritol Sweetner for the sugar. Delicious!

      Reply
      • Shelby Law Ruttan

        July 11, 2021 at 9:34 pm

        Hi Mack! Thank you and I'm so glad you enjoyed the recipe. Thank you for coming back to give it a rating! Shelby

        Reply
    6. Linda A Engle

      July 10, 2021 at 11:43 am

      I love it. I put it over orange sherbet. That's what my grandmother did
      Great recipe

      Reply
      • Shelby Law Ruttan

        July 11, 2021 at 6:02 am

        Hi Linda, thank you! Shelby

        Reply
    7. WandaCraven

      June 12, 2021 at 8:02 am

      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.

      Reply
      • Shelby Law Ruttan

        June 12, 2021 at 5:24 pm

        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

        Reply
    8. Rachael

      May 28, 2021 at 8:02 pm

      It was very easy and so delicious!

      Reply
      • Shelby Law Ruttan

        May 29, 2021 at 4:27 pm

        Hi Rachael, thank you! Shelby

        Reply
    9. Roxanne Simmons

      March 08, 2021 at 12:46 pm

      Try it over warm gingerbread and whipped cream. Totally scrumptious!!!

      Reply
    10. Angela

      February 03, 2021 at 6:11 pm

      5 stars
      Look no further as this is 10 star worthy. Perfection has been forever defined in this recipe❤️❤️❤️❤️❤️❤️❤️❤️

      Reply
      • Shelby Law Ruttan

        February 04, 2021 at 3:46 am

        Hi Angela, thank you so much! Shelby

        Reply
    11. Kat

      June 13, 2019 at 2:08 pm

      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.)

      Reply
      • Shelby Law Ruttan

        June 14, 2019 at 6:14 am

        Hi Kat! Thanks for stopping by and for trying the recipe as well as sharing your method and ideas! ~Shelby

        Reply
    12. Marlene

      August 18, 2018 at 10:14 am

      How would you adjust the amount if using frozen rhubarb?

      Reply
      • Shelby

        August 18, 2018 at 12:00 pm

        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!

        Reply
    13. Charlynn

      May 30, 2018 at 12:11 am

      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.

      Reply
      • Shelby

        May 30, 2018 at 4:28 am

        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!

        Reply
    14. Cookie

      May 28, 2018 at 6:41 pm

      add jalapeno and use it as a barque sauce, or basting sauce!

      Reply
      • Shelby

        May 28, 2018 at 8:13 pm

        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 🙂

        Reply
    15. Robin L

      May 25, 2018 at 12:43 pm

      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!

      Reply
      • Beth Brooks

        June 06, 2021 at 10:03 am

        5 stars
        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

        Reply
        • Shelby Law Ruttan

          June 06, 2021 at 12:52 pm

          Hi Beth, your welcome, I hope you enjoy the recipe! Shelby

    16. Carol

      May 21, 2018 at 10:50 am

      I grew up putting this sauce over my oatmeal. It’s even good over cold cereal.

      Reply
      • Shelby

        May 21, 2018 at 11:00 am

        Topping your oatmeal is a great idea! Thanks for sharing Carol!

        Reply
      • Ellen

        July 31, 2019 at 7:36 pm

        That sounds wonderful! We usually ate it over ice cream or just by itself.

        Reply
    17. Lorie anne

      December 20, 2017 at 5:38 am

      What type of food can you use this sauce for?

      Reply
      • Shelby

        December 20, 2017 at 6:59 pm

        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!

        Reply
        • Roseanne Jones

          May 20, 2018 at 10:57 pm

          Ice cream

      • DeeDee Driver

        April 11, 2018 at 9:48 am

        we like to put it over vanilla ice cream and also over a slice of pound cake.

        Reply
    18. Janet Brown

      July 10, 2017 at 2:47 pm

      Do you know if this can be canned? I'd love to make a large batch but don't have freezer space. Thanks!

      Reply
      • Shelby

        July 11, 2017 at 6:31 am

        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.

        Reply
      • Tina

        June 25, 2021 at 8:31 am

        I canned mine and it turned out great!

        Reply
        • Shelby Law Ruttan

          June 26, 2021 at 2:02 pm

          Hi Tina, that's great to know! Thank you! Shelby

    19. Liz

      June 04, 2017 at 9:22 am

      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?

      Reply
      • Shelby

        June 04, 2017 at 9:48 am

        Oops! Looks like I forgot to add the vanilla measurement! I used 1 teaspoon. 🙂

        Reply
      • Sharon

        March 24, 2018 at 8:31 pm

        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.

        Reply
        • Shelby

          March 25, 2018 at 1:37 pm

          Thanks Sharon, I appreciate the tip 🙂

        • Donna Christensen

          May 21, 2021 at 3:00 pm

          Thanks for the tip. I make my own compost. I will try is now and again in the fall.

        • Lisa

          May 23, 2021 at 7:51 pm

          5 stars
          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

          May 24, 2021 at 6:32 am

          Hi Lisa, Thank you! Happy you found this recipe! Shelby

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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