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If you’d like to liven up your breakfast or add a tangy twist to desserts try our super easy homemade Rhubarb Sauce Recipe.
Rhubarb is a versatile vegetable that brings a delightful tartness to dishes. It also pairs beautifully with strawberries in our Strawberry Rhubarb Pie and Strawberry Rhubarb Crumble Bars. This homemade Rhubarb Sauce recipe might just be your go-to companion this spring!
A Tangy Temptation: Easy Rhubarb Sauce Recipe
Get ready to embark on a journey of sweet and tart deliciousness! With only 4 ingredients you can create a tantalizing Rhubarb Sauce in a matter of minutes.
This sauce is similar to a rhubarb compote and can be made as thick or thin as you want. Simply adjust the added liquid and customize the recipe for your desired use.
Ingredients:
- 1.5 pounds fresh rhubarb, with ends and leaves removed
- fresh orange juice or water
- granulated sugar
- pinch of table salt
That’s it! Four simple ingredients is all you need for this terrific sauce. You can also add a few drops of vanilla extract, but that’s completely optional.
If using water in place or orange juice, feel free to add a splash of lemon juice at the end of cooking to enhance the tangy-tart flavor.
How to make Rhubarb Sauce
Step 1: Prepare the Rhubarb
Trim the ends and leaves from the stalks and discard. Cut the rhubarb into 6-inch lengths and place in a shallow pan, bowl or dish. Fill with cold water and soak the rhubarb for about 20 minutes.
Drain the rhubarb and dry with paper towels. Cut the rhubarb crosswise into 1/4-inch pieces or chunks. Set aside.
PRO TIP: Soaking rhubarb in cold water tames the sourness and also helps retain a pretty pink color. This is also aided by cooking the rhubarb in orange juice and sugar.
Step 2: Prepare the cooking liquid
Pour the orange juice, sugar and salt in a medium nonreactive saucepan. Bring to a boil over medium-high heat.
Step 3: Cook the rhubarb
Add the rhubarb to the pan and return to a boil. Reduce the heat to medium-low and simmer, stirring once or twice, until the rhubarb is tender but not mushy, about 8 to 10 minutes.
Step 4: Finishing touches
Once the rhubarb has cooked down remove it from the heat and stir in vanilla, if using. At this point you can cool the sauce and serve as is or for a smoother texture use an immersion blender and blitz to the desired consistency. If you prefer a chunkier sauce like the one pictured above, simply leave the mixture as is.
Step 5: Cooling and Storage
Allow the sauce to cool completely before transferring to a jar or airtight container. Store in the refrigerator for up to two weeks. The flavors will develop over time, making it even more delicious.
Suggestions for Enjoying Rhubarb Sauce
Now that your homemade rhubarb sauce is ready, try these scrumptious ideas to enjoy it:
- Breakfast
- Drizzle rhubarb sauce over pancakes, waffles, or French toast for a vibrant and tangy start to your day.
- Swirl the sauce into a bowl of yogurt or oatmeal for an extra burst of flavor.
- Delightful Desserts:
- Pour the sauce over vanilla ice cream or Greek yogurt for a simple yet elegant dessert.
- Use it as a topping for cheesecake, pound cake, or angel food cake to add a tart twist.
- Spoon the sauce into tall glasses and layer with sweetened whipped cream for a Rhubarb Fool.
- Culinary Adventures:
- Mix rhubarb sauce with BBQ sauce for a tangy glaze on grilled chicken or pork.
- Blend it with cream cheese or mascarpone to create a unique and flavorful dip.
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Rhubarb Sauce Recipe
Ingredients
- 1 ½ pounds fresh rhubarb
- ½ cup fresh orange juice (4oz) for a thicker sauce use ¼ to ⅓ cup
- ¾ cup granulated sugar (170g) or less if desired
- pinch of table salt
- ¼ teaspoon vanilla extract optional
Instructions
- Trim the ends and leaves from the stalks and discard. Cut the rhubarb into 6-inch lengths and place in a shallow pan, bowl or dish. Fill with cold water and soak the rhubarb for about 20 minutes.
- Drain the rhubarb and dry with paper towels. Cut the rhubarb crosswise into 1/4-inch pieces or chunks. Set aside.
- Pour the orange juice, sugar and salt in a medium nonreactive saucepan. Bring to a boil over medium-high heat.
- Add the rhubarb to the pan and return to a boil. Reduce the heat to medium-low and simmer, stirring once or twice, until the rhubarb is tender but not mushy, about 8 to 10 minutes.
- Once the rhubarb has cooked down and transformed into a sauce-like consistency, remove from the heat. Stir in vanilla, if using. At this point you can cool the sauce and serve as is or for a smoother texture use an immersion blender and blitz to the desired consistency. If you prefer a chunkier sauce like the one pictured above, simply leave the mixture as is.
- Allow the sauce to cool completely before transferring to a jar or airtight container. Store in the refrigerator for up to two weeks. The flavors will develop over time, making it even more delicious.
Recipe Notes
Nutrition
Finishing Touches
This versatile condiment is a delightful addition to your culinary repertoire. From breakfast delights to decadent desserts, let your imagination run wild with the tangy and tantalizing flavors of this vibrant sauce. Enjoy!
Jim and Madre McCormick
My husband and I love Rhubarb. But husband is borderline diabetic so I do not make Rhubarb sauce anymore. Too much sugar. But am going to try this recipe. Does not sound like as
much sugar is needed. Never heard of soaking Rhubarb in COLD water to help with the tartness. Each of our parents always had Rhubarb in their gardens. And always made sauce and pie with it. Now I can buy it at one of our grocery stores. Am so happy to see this recipe. Thanks.
Tricia Buice
Thanks Madre! I hope you enjoy it as much as we do.