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Light red rhubarb sauce in an oval shaped white bowl, with a silver spoon.
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4.88 from 8 votes

Rhubarb Sauce

Rhubarb sauce is so easy to make and it's a perfect way to prepare the first fruits of spring (or maybe I should say vegetable!). 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Servings: 4
Author: Rachel Gurk

Ingredients

  • 4 cups roughly chopped rhubarb (about 1 inch pieces)
  • ½ cup sugar, more to taste
  • ¼ cup water

Instructions

  • Put all ingredients into a large saucepan. Cook on medium heat, for 15 to 20 minutes, stirring frequently, until rhubarb chunks are soft and sauce is desired consistency.
    4 cups roughly chopped rhubarb, ½ cup sugar, more to taste, ¼ cup water
  • Taste and adjust sweetness. Serve at room temperature or chilled.

Notes

  • Increase yield: Recipe can be easily doubled or tripled depending on how much rhubarb you have.
  • Storage: Rhubarb sauce can be refrigerated for up to one week or frozen for up to six months in a freezer safe container. Thaw overnight in the refrigerator.
  • Tip: If desired, add a couple drops of red food coloring. This is particularly helpful if your rhubarb is more green than red, which can depend on what type of rhubarb you happen to have. The color doesn't affect the flavor, so it's more for visual appeal.
  • Strawberry-rhubarb sauce: Substitute 2 cups sliced strawberries for 2 cups of the rhubarb. Cook as instructed.

Nutrition

Serving: 1cup | Calories: 122kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 352mg | Fiber: 2g | Sugar: 26g | Vitamin A: 124IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 0.3mg

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