Go Back

Homemade Rhubarb Sauce

This easy homemade rhubarb sauce recipe is sweet, tangy, soft, and perfect for pancakes, cheesecake, yogurt, oatmeal, ice cream, and more. Made with simple ingredients in one pot, this cozy fruit sauce is ready in about 20 minutes and can be served warm or chilled.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups rhubarb chopped
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Method
 

  1. Wash the rhubarb stalks well under cool water and dry gently with a towel. Trim the ends and chop the rhubarb into small 1-inch pieces.
  2. Add the chopped rhubarb to a medium saucepan. Pour in the sugar, water, vanilla extract, and lemon juice. Stir gently until the rhubarb is coated with sugar.
  3. Place the saucepan over medium heat. Cook the mixture slowly while stirring every few minutes to prevent sticking.
  4. After about 5 minutes, the rhubarb will begin softening and releasing liquid. Continue cooking for another 8 to 10 minutes until the sauce becomes thick, glossy, and soft.
  5. Use a spoon or potato masher to mash the sauce to your desired texture. Leave some chunks for a rustic texture or mash more for a smoother sauce.
  6. Remove the saucepan from the heat and allow the sauce to cool slightly. The sauce will continue thickening as it cools.
  7. Serve warm over pancakes, waffles, cheesecake, oatmeal, yogurt, or ice cream. Store leftovers in the refrigerator.

Notes

  • Fresh or frozen rhubarb can be used.
  • Add more sugar if you prefer a sweeter sauce.
  • Stir often during cooking to prevent burning.
  • The sauce thickens more after cooling.
  • Store in the refrigerator for up to 1 week.
  • Freeze for up to 3 months.