Rhubarb Sauce is incredibly nostalgic and soul-soothing and versions of this recipe has been passed down through generations. There is something about the deliciously tart flavor that is irreplaceable. This simple, four-ingredient recipe is one of those seasonal treasures that’s surprisingly easy to make but feels like something special from your childhood every time you enjoy it.
Whether you grew up with rhubarb in your backyard or are just discovering its charm, this rhubarb sauce is a beautiful way to capture spring’s boldest flavor. It’s naturally vegan, gluten-free, and made with real, whole ingredients. You will find no additives, dyes, or mystery sweeteners here.
What You’ll Love About Rhubarb Sauce
- 4 wholesome ingredients: No refined syrups, preservatives, or extra frills. Just simply rhubarb, sugar, sea salt, and a touch of vanilla.
- Versatile and elegant: Spoon it over a breakfast yogurt bowl, serve it with dinner, pour it over ice cream or tuck it into dessert. This rhubarb sauce is even great to add a twist to your favorite smoothie recipe.
- Make-ahead friendly: Stores beautifully in the fridge or freezer, so you can enjoy the flavor of the season long after it passes. I strongly suggest making a double batch for later.
What You’ll Need To Make Rhubarb Sauce
- Rhubarb: Choose fresh, firm stalks that are deep red or pink for the best flavor and color. If you’re using frozen rhubarb, there’s no need to thaw. You can just extend the cooking time a little.
- Granulated Sugar: Keeps things sweet but still lets rhubarb’s signature tang shine through. You can also swap the sugar out for cane sugar or honey.
- Sea Salt: Just a pinch to balance the flavors and helps to elevate the natural tartness.
- Vanilla Extract: Rounds everything out with warm touch of vanilla flavor. You will want to stir this in last.
(See the printable recipe card below for exact ingredient amounts.)
How To Make Rhubarb Sauce
- In a medium bowl, toss the rhubarb with sugar and salt. Let sit at room temperature for 30 minutes to release the juices.
- Transfer the mixture to a medium saucepan and set over medium heat. Cover and cook while simmering, stirring occasionally, until the rhubarb is very soft and falling apart. This will take around 20 minutes.
- Remove from the heat. Using an immersion blender, carefully purée the mixture until smooth (or leave it chunky, if you prefer).
- Lastly, stir in the vanilla extract. If the sauce is too tart for you, you may also add in a touch of honey or more sugar.
- Let cool, then transfer to a jar or airtight container. The sauce will keep in the refrigerator for up to 3 weeks. This rhubarb sauce will also freeze well for up to 3 months.
Tips & Variations
- Give it Texture: Skip the blender and just mash gently with a fork after cooking.
- Ice Cream Topping: Serve it with vanilla ice cream. A great summer twist is pairing with shortbread or pound cake.
- Cheesecake: Add it to cheesecake. Either swirled in before baking or spooned on top before serving.
- Yogurt Bowls: Swirl it into yogurt or overnight oats. The tang of rhubarb complements creamy Greek yogurt or chia pudding perfectly.
- Pancakes: Top your morning pancakes or waffles. Think of it as a fruitier alternative to traditional maple syrup.
- Cottage Cheese Bowls: Spoon it over ricotta or cottage cheese. Sprinkle with cinnamon or granola for a wholesome midday snack.
- Salad Dressing: Mix into vinaigrettes or marinades. Just a tablespoon added to an olive oil and Dijon base creates a bright, fruity dressing for arugula or spring greens.
- Filling in Baked Goods: Tuck it into hand pies or thumbprint cookies. A beautiful tart-sweet filling.
Print
Description
This sweet-tart Rhubarb Sauce is made with just four simple ingredients—rhubarb, sugar, sea salt, and vanilla. It simmers into a silky, bright pink topping that’s perfect for spooning over yogurt, pancakes, oatmeal, or even ice cream. A delicious way to celebrate rhubarb season!
- In a medium bowl, combine the rhubarb, sugar, and salt. Let sit at room temperature for 30 minutes.
- Transfer to a medium saucepan and cook over medium heat, covered, stirring occasionally, for 20 minutes or until soft.
- Remove from heat and purée until smooth (or leave chunky). Stir in vanilla extract.
- Cool completely and store in an airtight jar in the fridge for up to 3 weeks.
Notes
Store: Let it come to room temperature, then refrigerate in an airtight jar. Keeps for up to 3 weeks or can be frozen for longer.
