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.
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