Craving a taste of spring? Try this incredibly easy rhubarb sauce recipe! This sauce is perfect for anyone who wants a delicious homemade dessert topping without the fuss. It's made with just rhubarb and sugar and is ready in 15 minutes! Plus, its a reminder that spring is here!
This yummy sauce is a nod to my childhood and the big garden my parents had. I've also heard it called rhubarb stew, my mom called it rhubarb soup. If you use a blender to smooth it, it is also a rhubarb coulis. Personally, I also eat it like a jam.
If you want some other fruit based desserts, try this strawberry dump cake or the pineapple cherry dump cake!
Why I love this recipe
Childhood Nostalgia: My dad was a major gardener, and we had so much rhubarb! My mom used to make this but she called it rhubarb soup. This sauce brings back memories of my childhood.
Surprisingly Simple: The beauty of this recipe is its ease. With two ingredients and a quick simmer, you have a delicious sauce ready in about 15 minutes!
A Taste of Spring: Rhubarb is a seasonal ingredient, making its appearance in spring. It's a delicious way to celebrate the arrival of this season.
Versatility at its Finest: Rhubarb sauce is a delicious topping for many desserts. It's perfect on ice cream, yogurt, pancakes, or even a decadent topping for pound cake. It's so good!
Ingredients
- White Sugar - you can also use brown sugar.
- Rhubarb - from the garden, farmer's market, or grocery store. My mother always froze it so we had it available year round.
Instructions
Step 1
In a saucepan that comfortably fits the ingredients, add water, rhubarb, and sugar. The water keeps the sugar or rhubarb from sticking to the bottom when starting to heat everything.
Step 2
Simmer at medium heat. Adjust the heat to keep a gentle simmer. Stir frequently. After a few minutes, the rhubarb gets soft, releases liquid and starts to fall apart. If you want your rhubarb sauce to be more like a "rhubarb stew", this is where you would stop.
Step 3
Keep at a low simmer and stir. With a separate spoon, taste test the rhubarb sauce for appropriate sweetness. People have their own sweetness preference and the natural sweetness of the specific rhubarb you use will affect the final flavor. I recommend starting with ½ cup of sugar with 4 cups of rhubarb. That will be sweet flavor. If you would like it a little tart, reduce to ¼ cup. Adjust to your preference. My mom used even more sugar than what I suggested in the recipe.
How To Serve
As kids, we ate a small bowl full once it cooled. My preference now is as a topping on ice cream. It's also great with yogurt or on top of a slice of pound cake. There is no wrong way to eat or serve this!
I like to have mine cold, after my first fresh serving. Others like to eat it warm. It is delicious however you choose to eat it.
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Do NOT eat the rhubarb leaves - My parents always reminded me not to eat the leaves since they are poisonous. The farmer I purchased the rhubarb from made sure to also warn me.
Storage
Refrigerate in a sealed container. It's fine in the fridge for up to 4 days. For best flavor, this sauce can be frozen for up to 3 months but can be frozen for up to 6 months.
I let this rhubarb sauce thaw in the fridge.
Other Easy Fruit Recipes
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Homemade Rhubarb Sauce - only 2 ingredients!
Ingredients
- 4 cups rhubarb in 1 inch pieces
- ½ cup white sugar brown sugar can also be used
- ¼ cup water
Instructions
- Add ingredients in this order - water, rhubarb then sugar. Note that this is a sweet rhubarb sauce. If you would like it a little tart, reduce sugar to ¼ cup.
- Cook on medium heat, adjusting heat to keep it at a low simmer.
- In a few minutes the rhubarb will release it's liquid and will fall apart into a sauce. If you prefer your rhubarb chunky, remove from heat at that stage.
- Serve on ice cream, yogurt or pound cake. Some folks like it warm, I prefer mine at room temperature or cold.
Notes
It can be frozen up to 3 months. If necessary, it can be frozen for up to 6 months, however, some of the flavor may deteriorate a bit.
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