Easy Rhubarb Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: About 2 cups
Difficulty: Very Easy
Type: Sauce / Condiment
Flavor Profile: Tart, sweet, fruity, fresh
Ingredients
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4 cups chopped rhubarb (about 5–6 medium stalks)
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1/2 to 3/4 cup granulated sugar (adjust to taste)
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1/4 cup water
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1 tsp vanilla extract (optional)
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1/2 tsp cinnamon (optional, for warmth)
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Optional: zest of 1 orange or 1 tbsp lemon juice for brightness
Instructions
1. Prep the Rhubarb
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Wash and trim the ends of the rhubarb stalks.
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Slice into 1/2-inch pieces (no need to peel unless stalks are very stringy).
2. Cook the Sauce
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In a medium saucepan, combine:
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Rhubarb
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Sugar
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Water
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Bring to a boil over medium-high heat, stirring occasionally.
3. Simmer
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Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.
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The rhubarb will break down and the sauce will thicken.
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Stir in vanilla, cinnamon, or citrus zest/juice, if using.
4. Taste and Adjust
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Taste the sauce. Add more sugar if you like it sweeter, or more lemon juice for tartness.
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For a smoother texture, mash with a spoon or use an immersion blender.
How to Store
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Refrigerator: Store cooled sauce in an airtight container for up to 1 week.
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Freezer: Freeze in jars or freezer-safe containers for up to 6 months.
How to Use Rhubarb Sauce
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Over ice cream, pancakes, or waffles
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Swirled into yogurt or oatmeal
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As a topping for cheesecake, pound cake, or pavlova
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In parfaits, or folded into whipped cream
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As a glaze for pork, chicken, or salmon
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Spread on toast, scones, or biscuits
Nutrition Info (Per 2 Tbsp – Approx.)
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Calories: 30
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Carbs: 8g
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Sugar: 6–7g
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Fat: 0g
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Fiber: 0.5g
Nutrition may vary based on sugar used.
