Easy Rhubarb Sauce

Rhubarb is an iconic spring flavor cherished for its unique tartness and vibrant color. This easy rhubarb sauce recipe showcases rhubarb’s fresh, tangy taste, complemented by a hint of lemon and nutmeg. Perfect for drizzling over pancakes, crepes, pound cake or ice cream, this homemade sauce brings a burst of flavor to any dish. Among rhubarb recipes, this sauce stands out for its simplicity and versatility.

Rhubarb season typically begins in mid-spring and can last until early summer. The prime harvesting period for rhubarb is from April to June. During this time, the rhubarb stalks are most tender and flavorful, perfect for this recipe for rhubarb sauce. Just make sure to discard the leaves as they are poisonous in large quantities.

Rhubarb Sauce Ingredients

• Sugar: Provides the necessary sweetness to balance the tartness of the rhubarb. For a less refined option, you can use coconut sugar.
• Water: Helps dissolve the sugar and cook the rhubarb evenly. Substitute with apple juice for an added fruity flavor.
• Rhubarb: The star of the sauce, offering a unique tartness and vibrant color. If using frozen rhubarb, measure it while still frozen, then thaw completely and drain.
• Lemon zest: Adds a fresh, citrusy note that enhances the overall flavor of the sauce. Lime zest can be used as an alternative.
• Ground nutmeg: Brings a warm, subtle spice that complements the tart rhubarb. Cinnamon can be used if you prefer a different spice profile.

Directions

Step 1: Prepare the base

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In a small saucepan, bring sugar and water to a boil. Stir occasionally to ensure the sugar fully dissolves, creating a simple syrup to sweeten the rhubarb.

Step 2: Cook the rhubarb

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Add the rhubarb to the saucepan. Cook and stir over medium-high heat until the sliced rhubarb is tender and the mixture is slightly thickened, 5 to 10 minutes. The rhubarb should break down, creating a chunky sauce.

Editor’s Tip: If you prefer a smoother sauce, blend the cooked rhubarb mixture with an immersion blender until it reaches your desired texture.

Step 3: Add finishing touches

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Remove the saucepan from the heat and stir in the lemon zest and nutmeg. These ingredients add a fresh and aromatic finish to the sauce. Serve warm or chilled over biscuits, crepes, angel food cake or in a parfait. 

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Recipe Variations

• Make a strawberry-rhubarb sauce: Add fresh or frozen strawberries when cooking the rhubarb for a sweeter and more complex flavor.
• Spice it up: Add some ground ginger or cinnamon for a layer of warmth and spice.
• Shift your flavors: For a deeper, more aromatic flavor, stir in vanilla extract after removing the saucepan from the heat. To brighten the sauce and for an additional tangy twist, add some lemon juice after removing the saucepan from the heat. 

How to Store Rhubarb Sauce

Store the rhubarb sauce in an airtight container in the refrigerator. It will keep for up to one week. Ensure the sauce is completely cooled before sealing the container to maintain freshness.

Can you freeze rhubarb sauce?

Yes, you can freeze rhubarb sauce. Pour the cooled sauce into a freezer-safe container, but leave some space at the top for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before using.

Rhubarb Sauce Recipe Tips

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How do you thicken rhubarb sauce?

To thicken rhubarb sauce, you can simmer it longer to allow more water to evaporate. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce, then cook until it thickens.  

What is rhubarb sauce used for?

Rhubarb sauce can be used as a topping for pancakes, waffles, yogurt, oatmeal and desserts like pound cake or vanilla ice cream. It also pairs well with savory dishes like roasted pork or chicken.  

Can I use frozen rhubarb to make this sauce?

Yes, you can use frozen rhubarb to make sauce. Measure the rhubarb while still frozen, then thaw completely and drain before using it in the recipe.