Description
This easy Rhubarb Sauce is the perfect way to enjoy fresh rhubarb. Sweet, tangy, and ready in under 20 minutes, it’s great spooned over pancakes, stirred into yogurt, poured on ice cream, or served with savory dishes like pork or chicken. Just a few ingredients and one pot needed!
Ingredients
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4 cups chopped rhubarb (fresh or frozen)
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1/2 cup granulated sugar (adjust to taste)
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1/4 cup water
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract (optional)
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Pinch of salt
Instructions
In a medium saucepan, combine rhubarb, sugar, water, lemon juice, and salt.
Bring to a boil over medium heat, then reduce to a simmer.
Cook for 10–15 minutes, stirring occasionally, until the rhubarb has softened and broken down.
Stir in vanilla extract if using.
For a chunky sauce, serve as is. For a smooth sauce, purée with an immersion blender or in a regular blender (let it cool slightly first).
Let cool and store in jars or containers. Keep in the fridge for up to 1 week or freeze for up to 3 months.
Notes
If using frozen rhubarb, no need to thaw—just add a few minutes to the cooking time.
Great mixed with strawberries or apples for a fruitier version.
Reduce sugar for a more tart finish, or swap in honey or maple syrup.