If you’re looking for a delicious and versatile topping for ice cream, pancakes, biscuits, and more, this homemade stewed rhubarb sauce is the perfect choice! With its tangy flavor and easy preparation, this sauce is a fantastic addition to desserts, breakfasts, and even savory dishes!
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Back in the summer of 2020, our family did a road trip across the good ol’ U.S.A. One of our stops was in a tiny Montana town that had the cutest, quaintest main street with an ice cream shop that offered warm “stewed rhubarb” as an ice cream topping. It was a must for me since I love all things rhubarb!
Now rhubarb sauce is a tradition, especially during rhubarb season in early summer. This simple recipe brings out the natural flavor of rhubarb, making it a favorite way to enjoy the crisp stalks of this unique plant.
The tangy flavor of rhubarb combined with the sweetness of sugar makes this sauce a perfect balance of flavors. It’s an easy recipe that requires minimal ingredients, allowing the natural taste of rhubarb to shine. The sauce can be served warm or cold, although I personally like it best served warm over vanilla ice cream, plain or vanilla yogurt, or pound cake.
If you’re a rhubarb lover like me then check out my other delicious rhubarb recipes, like my Award Winning Strawberry Rhubarb Pie, Easy Rhubarb Breakfast Cake, Rhubarb Crumble Ice Cream, Rhubarb Crisp, and Strawberry Rhubarb Cobbler!
Why We Love This Recipe
- You can adjust the sweetness to your preference by adding more or less sugar, making it a great dessert option for those who are on a medically restrictive diet.
- It’s a great way to use up lots of rhubarb if you have a rhubarb plant in your backyard or like to purchase some from a local farmer’s market.
- With just a few simple ingredients, you can create a delicious sauce that complements a wide variety of dishes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chopped Rhubarb – Fresh or frozen rhubarb can be used. Fresh rhubarb gives a more vibrant flavor, while frozen rhubarb is convenient and available year-round.
- Granulated Sugar – Adds sweetness to balance the tangy rhubarb. You can adjust the amount based on your preference for sweetness.
- Water – Helps in cooking the rhubarb to a soft, sauce-like consistency. A splash of water may be added if the sauce thickens too much.
- Red Food Coloring (optional) – For enhancing the color of the sauce, but not necessary for the flavor.
How to Make Homemade Rhubarb Sauce
- Prepare the rhubarb. Start by chopping the rhubarb stalks into 1-inch pieces. If you’re using frozen rhubarb, there’s no need to thaw it before cooking.
- Cook the Rhubarb. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
- Simmer and Stir. Reduce the heat to medium-low and continue to cook, stirring regularly. This will help the sugar dissolve and the rhubarb to soften and break down into a sauce. This process should take about 10 to 15 minutes.
- Final Touches. Once the rhubarb has broken down to an applesauce consistency, remove the saucepan from the heat. If you desire a thinner sauce, add a bit more water. For a sweeter sauce, stir in additional sugar. Optionally, add a few drops of red food coloring for a vibrant finish. Let the sauce cool before serving.
Recipe FAQ’s
Absolutely! Rhubarb sauce pairs well with pork tenderloin and other savory dishes.
No, food coloring is optional and only used for aesthetic purposes.
Rhubarb sauce can be stored in an airtight container in the fridge for up to one week.
Yes, you can freeze rhubarb sauce in freezer-safe containers for up to one year.
Tips for Success
- Whenever possible, use fresh rhubarb for the best flavor. If you’re using frozen rhubarb, make sure it’s fully thawed and drained to prevent excess water from diluting the sauce.
- Taste the sauce as it cooks and adjust the sugar to your preference. If you prefer a less sweet sauce, start with a smaller amount of sugar and add more if needed.
- If you prefer a thinner sauce, add more water during the cooking process. For a thicker sauce, cook it a bit longer to reduce the liquid content.
- Don’t be afraid to experiment with flavors. Adding vanilla extract or a splash of lemon juice can bring out different dimensions in the sauce.
What to Serve with Rhubarb Sauce
Rhubarb sauce is a fantastic topping for a variety of desserts. Serve it over vanilla ice cream, cheesecake, or pound cake for a delightful contrast of flavors and textures.
You can also add a dollop of rhubarb sauce to your morning yogurt, pancakes, waffles, or biscuits. It adds a tangy sweetness that complements the richness of these breakfast staples.
And don’t limit rhubarb sauce to just sweet dishes. It makes a great accompaniment to pork tenderloin and other savory dishes, adding a unique flavor profile.
Substitutions and Variations
- You can use brown sugar for a deeper flavor or a sugar substitute if you’re looking to use less sugar.
- Apple juice or orange juice can be used instead of water for added flavor.
- Instead of red food coloring (affiliate link), you can use natural food colorings or simply omit if you prefer a more natural look.
- To make Vanilla Rhubarb Sauce, add 1 tablespoon of pure vanilla extract or the seeds of 1 vanilla bean to the sauce after removing the stewed rhubarb from the heat.
- Replace half of the rhubarb with the same amount of strawberries for a strawberry rhubarb sauce.
- Add a bit of orange peel for a citrusy twist.
More Rhubarb Recipes You’ll Love
- Rhubarb Pie
- Strawberry Rhubarb Coffee Cake
- How to Freeze Rhubarb
- Rhubarb BBQ Sauce Grilled Chicken
- Strawberry Rhubarb Crumb Bars
- Layered Rhubarb Pudding Dessert
Stewed Rhubarb Sauce
Ingredients
- 4 cups chopped rhubarb
- ½ cup granulated sugar
- ¼ cup water
- Red food coloring (affiliate link) (optional)
Instructions
- Combine rhubarb, sugar, and water in a medium saucepan over medium heat.4 cups chopped rhubarb, ½ cup granulated sugar, ¼ cup water
- Bring to a simmer. Reduce heat to medium-low and continue to cook and stir for 10 to 15 minutes until the sugar has dissolved and the rhubarb has softened and is broken down to an applesauce consistency. Taste and adjust with more sugar, if you would like it sweeter, or more water if you want a thinner consistency (it will thicken some as it cools).
- Remove from heat and stir in a few drops of red food coloring (affiliate link), if desired. Let cool before serving warm or cold over ice cream, pancakes, pound cake, angel food cake, cheesecake, waffles, biscuits, yogurt, etc.Red food coloring (affiliate link)
Notes
- Store: Rhubarb sauce can be stored in an airtight container in the fridge for up to one week.
- Freeze: You can freeze rhubarb sauce in freezer-safe containers for up to one year.
