Description
This simple homemade rhubarb sauce transforms fresh rhubarb into a sweet-tart topping perfect for desserts, breakfasts, or snacks. Made with just a few ingredients, it’s easy to customize to your preferred sweetness and consistency. Serve over ice cream, pancakes, yogurt, or enjoy by the spoonful!
Ingredients
Units
Scale
Produce
- 2 pounds tender red rhubarb, cut into 1/2″ pieces
Liquids
- 1/2 cup water (or more for a looser sauce)
Sweetener
- 2/3 cup sugar (use less for a tart sauce, more for a sweeter sauce)
Optional
- 1 drop red food coloring (optional)
Instructions
- Combine Ingredients – In a medium saucepan over medium to medium-high heat, combine the rhubarb, water, sugar, and optional food coloring. Stir everything together well to begin dissolving the sugar.
- Simmer the Sauce – Allow the mixture to come to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the rhubarb has broken down but some chunks still remain. This generally takes 10 to 15 minutes, depending on the tenderness of the rhubarb.
- Adjust Flavor & Consistency – Taste test the sauce as it cooks. If you prefer a sweeter flavor, add additional sugar as desired. Add more water for a thinner, looser sauce. For enhanced color, mix in a drop or two of red food coloring.
- Cool and Store – Remove the pan from the heat and let the sauce cool completely. For storage, transfer the cooled sauce to an airtight container. It will keep in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 6 months.
Notes
- This rhubarb sauce recipe comes from my mom.
- For a chunkier texture, avoid overcooking.
- Try it over pancakes, waffles, cheesecake, or stirred into yogurt.
- Freeze in portions for a quick homemade fruit sauce anytime.
Nutrition
- Serving Size: 1/12 of recipe (about 1/4 cup)
- Calories: 60
- Sugar: 13g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg