Make this easy rhubarb sauce recipe with just rhubarb, sugar, and butter! Sweet, tangy, and perfect for ice cream or pound cake.
So, I’ve got this memory—probably from when I was 9 or 10—sitting on my grandma’s porch swing, sticky fingers gripping a chipped bowl of vanilla ice cream, and a bright pink stream of rhubarb sauce drizzling down the side. I didn’t know then that what I thought was just “tart strawberry stuff” was actually rhubarb, or that years later I’d be making this same sauce and getting all emotional over it.
Honestly, this rhubarb sauce recipe is one of those little treasures you don’t realize you need until it’s warming up your kitchen and making everything smell like summer at a farm stand. It’s just three ingredients, but man, the nostalgia it serves up is next-level. It’s part sauce, part time machine.
Why You’ll Love This Rhubarb Sauce Recipe?
It’s simple—but not boring. It’s tangy—but not too sour. It’s fast—but tastes like you tried way harder than you did. With just three ingredients (yes, really), this sauce manages to be the perfect topping for everything from ice cream to toast… to eating it straight from the spoon (no judgment here). You can make it in under 15 minutes, and it keeps really well in the fridge. It’s the kind of recipe that makes you feel like a kitchen wizard without breaking a sweat.
Ingredient Notes:
Here’s a quick peek into the short-and-sweet lineup for this beauty:
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Rhubarb – Go fresh if you can! Thinly sliced is key. It cooks quicker and melts into that soft, silky texture. Frozen rhubarb works in a pinch—just don’t thaw it first or it might get mushy.
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White Sugar – This is what balances the tang. Don’t skimp, but feel free to adjust if your rhubarb is on the sweeter side (it happens).
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Unsalted Butter – Just a touch adds depth and makes the sauce glossy and rich. It’s like the secret handshake in this recipe.
How To Make Rhubarb Sauce?
Alright, here’s how it all comes together—fast, fuss-free, and super satisfying:
Step 1: Get prepped.
Grab a large skillet or saucepan. You want something with a little surface area so the rhubarb can soften evenly.
Step 2: Melt the butter.
Over high heat (yes, high!), melt 2 tablespoons of butter. The second it’s all liquid, you’re ready for the next part. Don’t wander off!
Step 3: Add the rhubarb and sugar.
Toss in 4 cups of thinly sliced rhubarb and ½ cup of sugar. Stir it constantly like your life depends on it—or at least like your dessert does. In 5 to 10 minutes, it should be soft, saucy, and smelling like tart-sweet heaven.
Step 4: Taste and tweak.
If it’s too tart, add a little more sugar. Too sweet? Squeeze in a bit of lemon juice. Don’t stress—it’s hard to mess up.
Step 5: Serve it warm.
It’s amazing warm over vanilla ice cream (hello, comfort food). Or let it cool and spoon it over pound cake, yogurt, waffles—you name it.
Storage Options:
This rhubarb sauce keeps beautifully in the fridge. Pop it into a sealed jar or container and it’ll last up to a week. Want to make a double batch and save it for later? Freeze it! Just leave a little room in the jar for expansion and you’re golden.
Want To Save This Recipe?
Variations and Substitutions:
Want to play around a little? Here’s where it gets fun:
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Strawberry-Rhubarb Sauce – Toss in a handful of sliced strawberries for a classic combo.
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Vanilla – A splash of vanilla extract at the end can mellow out the tang.
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Orange Zest – Gives it a citrusy boost that feels fancy without the effort.
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Honey Instead of Sugar – Slightly different flavor, and a bit more wholesome if that’s your thing.
What to Serve with Rhubarb Sauce?
This is where it shines, my friend:
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Vanilla Ice Cream – Seriously, match made in heaven.
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Pound Cake or Cheesecake – Pour it on like you’re painting.
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Oatmeal or Yogurt – It turns boring breakfast into something dreamy.
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Pancakes or Waffles – Who needs syrup when you’ve got this?
Frequently Asked Questions:
Can I use frozen rhubarb?
Absolutely. Just add it straight from the freezer—no need to thaw. It might release a little extra liquid, but that’s nothing a few extra minutes of simmering can’t fix.
Can I can this sauce for longer storage?
Technically yes, but I haven’t tried it personally. I usually freeze it if I’m saving it. If you’re into canning, just make sure you follow proper preservation steps!
How do I make it less sweet?
Start with ⅓ cup of sugar and taste as you go. You can always add more, but you can’t take it out. (I learned that one the hard way.)
Honestly, once you make this rhubarb sauce recipe, you’ll wonder why it ever seemed like a “fancy” thing. It’s rustic, comforting, and just happy. So go ahead—slice up that rhubarb, stir it with love, and pour it over something you love even more.
Can’t wait to hear how you serve yours—drop me a comment below if you give it a go!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rhubarb Sauce Recipe
Ingredients
- 2 tablespoons unsalted butter
- 4 cups thinly sliced fresh rhubarb
- ½ cup granulated white sugar
Instructions
Prepare the Ingredients:
- Begin by gathering and measuring all ingredients. Ensure the rhubarb is washed, trimmed, and thinly sliced for even cooking.
Melt the Butter:
- In a large skillet or saucepan set over high heat, melt the unsalted butter until fully liquefied but not browned.
Cook the Rhubarb:
- Add the sliced rhubarb to the pan, followed by the granulated sugar. Stir continuously to prevent sticking or burning.
Simmer Until Tender:
- Cook for approximately 5 to 10 minutes, or until the rhubarb has softened and the sauce has thickened slightly. Continue stirring to ensure even consistency.
Serve Warm:
- Once the sauce reaches your desired texture, remove from heat and serve immediately. It pairs beautifully with vanilla ice cream, pound cake, yogurt, or waffles.
Notes
- Ensure your butter and sugar are sourced from brands that certify gluten-free status.
- If using rhubarb from a packaged source (like frozen), double-check that there’s no cross-contamination noted on the label.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
