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A jar with homemade rhubarb sauce with a ladle scooping out some sauce.
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5 from 4 votes

Rhubarb Sauce Recipe

Homemade Rhubarb Sauce Recipe is here to liven up your breakfast, add a tangy twist to desserts or to send you on a new culinary adventure!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Keyword: dessert, rhubarb, sauce
Servings: 6
Calories: 130kcal
Author: Tricia

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.

Notes

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.
Store rhubarb sauce in a glass jar or airtight container in the refrigerator for up to two weeks.
 
 

Nutrition

Calories: 130kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 369mg | Fiber: 2g | Sugar: 28g | Vitamin A: 157IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 0.3mg