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

• 4 cups chopped rhubarb (about 5–6 medium stalks)

• 1/2 to 3/4 cup granulated sugar (adjust to taste)

• 1/4 cup water

• 1 tsp vanilla extract (optional)

• 1/2 tsp cinnamon (optional, for warmth)

• Optional: zest of 1 orange or 1 tbsp lemon juice for brightness

 Instructions

1. Prep the Rhubarb

• Wash and trim the ends of the rhubarb stalks.

• Slice into 1/2-inch pieces (no need to peel unless stalks are very stringy).

2. Cook the Sauce

• In a medium saucepan, combine:

  • Rhubarb

  • Sugar

  • Water

• Bring to a boil over medium-high heat, stirring occasionally.

3. Simmer

• Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.

• The rhubarb will break down and the sauce will thicken.

• Stir in vanilla, cinnamon, or citrus zest/juice, if using.

4. Taste and Adjust

• Taste the sauce. Add more sugar if you like it sweeter, or more lemon juice for tartness.

• For a smoother texture, mash with a spoon or use an immersion blender.

 How to Store

• Refrigerator: Store cooled sauce in an airtight container for up to 1 week.

• Freezer: Freeze in jars or freezer-safe containers for up to 6 months.

 How to Use Rhubarb Sauce

• Over ice cream, pancakes, or waffles

• Swirled into yogurt or oatmeal

• As a topping for cheesecake, pound cake, or pavlova

• In parfaits, or folded into whipped cream

• As a glaze for pork, chicken, or salmon

• Spread on toast, scones, or biscuits

 Nutrition Info (Per 2 Tbsp – Approx.)

• Calories: 30

• Carbs: 8g

• Sugar: 6–7g

• Fat: 0g

• Fiber: 0.5g

Nutrition may vary based on sugar used.