Okay, picture this: it’s late spring, the sun is finally warming things up, and the rhubarb in the garden is going crazy. That’s when I know it’s time to make Grandma’s famous rhubarb sauce. Seriously, this stuff is like sunshine in a bowl, and it’s WAY easier than making jam. If you love the sweet and tangy flavor of strawberries but want something a little different (and dare I say, even better?), this rhubarb Sauce Recipe is about to become your new favorite. It’s a total breeze to whip up, uses just a handful of ingredients, and my kids literally slurp it down. It’s a great way to use up that prolific garden rhubarb!
What is Rhubarb Sauce?
Rhubarb sauce? Think of it as the perfect blend between fruit compote and a light dessert sauce. It’s essentially chopped rhubarb simmered with sugar (and sometimes a little water) until it’s soft, slightly thickened, and bursting with a sweet-tart flavor. It’s not quite a jam because it’s cooked for less time and retains more of the rhubarb’s natural texture. It’s definitely not just for desserts, though; it’s incredibly versatile and I’ve found myself using it in everything from breakfast to dinner (more on that later!). The beauty of rhubarb sauce is its simplicity; it lets the unique flavor of rhubarb really shine.
Why you’ll love this recipe?
Oh, where do I even begin? I have so many reasons to make this rhubarb sauce recipe. First, the taste is incredible. The rhubarb provides this amazing tartness that’s perfectly balanced by the sugar, making it intensely flavorful but not cloyingly sweet. It’s like a flavor explosion in your mouth! Second, it’s ridiculously easy to make. Seriously, you can throw it together in about 20 minutes – perfect for those busy weeknights when you need a quick and satisfying dessert. What I love most is the cost-efficiency. Rhubarb is often super affordable (or even free if you grow your own!), and the other ingredients are pantry staples. I actually started making this after my strawberry plants had a rough year and I was craving something similar! Plus, the versatility of this sauce is insane. You can use it on everything – pancakes, waffles, Ice Cream, yogurt, even pork chops! It’s a total game-changer in my kitchen. This rhubarb sauce recipe is great all around.
How do I make Rhubarb Sauce?
Quick Overview
Making rhubarb sauce is surprisingly simple. You basically chop up your rhubarb, toss it in a pot with sugar and a little water, and let it simmer until it’s soft and saucy. The key is to watch it closely and adjust the sugar to your liking, depending on how tart your rhubarb is. Don’t worry, it’s almost impossible to mess up! And honestly, once you smell that sweet-tart aroma filling your kitchen, you’ll be hooked.
Ingredients
What is Rhubarb Sauce?
* 4 cups chopped rhubarb (about 1 pound), fresh or frozen (I prefer fresh, but frozen works in a jar). Is it necessary to add more granulated sugar to your diet? How much water is needed to make 1 cup of lemon juice? Ginger (optional, but adds a lovely warmth)
I always try to use locally grown rhubarb. It just tastes better, you know? Don’t be afraid to experiment with sugar. Some rhubarb is tarter than others, so you might need a bit more.
What are the steps to
Step 1: Prep the Rhubarb
First, wash your rhubarb stalks thoroughly. Trim off the ends and any damaged spots. What is the best way to chop rhubarb into 1 inch pieces? If you use frozen rhubarb, no need to thaw it first!
Step 2: Combine Ingredients
In a medium saucepan, combine the chopped rhubarb, sugar, water, lemon juice, and ground ginger (if using). Give everything a good stir to make sure the sugar is evenly distributed.
Step 3: Simmer the Sauce
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pan, and let it cook for about 10-15 minutes. If the rhubarb is too soft to eat, it will fall apart. Stir occasionally to prevent sticking.
Step 4: Adjust and Thicken (if needed)
After 10-15 minutes, check the consistency of the sauce. If it’s too thin for your liking, remove the lid and let it simmer for a few more minutes, stirring occasionally. Is it a good idea to use water frequently, until it thickens up. If it’s too thick, add a tablespoon or two of water until it reaches your desired consistency. Also, taste the sauce and add more sugar if needed, depending on your preference. When it cools, it will thicken slightly. Keep it that way.
Step 5: Cool and Serve
Remove the saucepan from the heat and let the rhubarb sauce cool slightly before serving. What are some good ways to store leftovers in the refrigerator?
What should I serve it with?
Where do things get really fun? How do you make rhubarb sauce?For Breakfast:Drizzle over pancakes or waffles. Is it good stirred into yogurt or oatmeal? I love rhubarb with coffee – the tartness cuts through the sweetness of the coffee. The richness of coffee perfectly. My kids ask for it on their cereal!For Brunch: Serve it alongside baked brie or a cheese board. The sweet-tart flavor of the rhubarb complements the savory cheeses beautifully. I also like to add a dollop to my eggs benedict for a surprising twist. And don’t forget the mimosas!
As Dessert:Spoon it over Ice Cream, cheesecake, or pound cake. What are some of the best fillings for tarts? For a simple yet elegant dessert, layer it with whipped cream and crumbled cookies in the parfait.For Cozy Snacks:What are some good recipes for rhubarb sauce? I love to serve this with a cup of herbal tea and good books.
How do I make a Rhubarb Sauce?
How do I make rhubarb sauce? I’ve learned a lot over the years, believe me!Rhubarb Prep:Is it safe to cut off any leaves that have been poisoned? What are some tips for peeling rhubarb? The skin is perfectly edible and adds a nice texture to the sauce. Just wash it well.Mixing Advice:Stir occasionally while it’s simmering to prevent sticking and ensure even cooking. Don’t overstir, or you’ll end up with a mushy mess.Ingredient Swaps:If you don’t have lemon juice, use apple cider vinegar instead. It adds a similar brightness. If you’re not a fan of ginger, you can leave it out altogether or substitute it with some fresh ginger. What is cinnamon and nutmegSweetness Level:What is the best way to start with a smaller amount of sugar and taste as you go. You can always add more, but you can’t take it away. Why is the sauce less sweet when it’s cold?Baking Tips:How do I make rhubarb sauce? I like to bake at 350 degrees for about 10 minutes before putting in the fridge.Consistency MattersWhat is personal preference? If you like a chunkier sauce, cook it for less time. If you prefer smoother sauce, cook it longer. I use an immersion blender to puree the sauce, but I prefer to use a blender. I also use my immersion grater to fine-tune my sauce. I like the texture of rhubarb.
What are some Storing and Reheating Tips?
What do you do with rhubarb sauce? How do I store a fresh tomato?Room Temperature: 2I wouldn’t recommend leaving rhubarb sauce at room temperature for more than a couple of hours. What is the best way to store a food in the refrigerator to prevent it from spoiling?Refrigerator Storage: WhatHow do you store rhubarb sauce in the refrigerator? Is it safe to refrigerate a jar before using it? I like to use glass jars with tight-fitting lids.How do I useCan you freeze rhubarb sauce for longer storage? Transfer it to a freezer-safe container, leaving little bit of headspace (since it will expand as it is stored in the freezer). Can you freeze it for up to 3 months?Glaze Timing Advice:I like to make rhubarb sauce the day before I’m going to use it. This gives the flavors time to meld together and the sauce to thicken up nicely. If you’re planning to use it as a glaze, you can warm it up slightly before applying it to your paint.
Frequently Asked Questions
Final Thoughts
Okay, so that’s it! Grandma’s rhubarb Sauce Recipe, in all its sweet-tart glory. I truly hope you give this a try – it’s one of those recipes that just makes everything better. It’s simple, delicious, and a total crowd-pleaser. If you’re looking for other easy and delicious recipes, be sure to check out my other blog posts (you might love my strawberry rhubarb crisp!). And seriously, I can’t wait to hear how your rhubarb sauce turns out. Leave a comment below and let me know if you tried the recipe, and what you served it with. Happy cooking, friends! I know you’re going to love this rhubarb sauce recipe!
