Rhubarb Sauce (10 Mins) - Recipes - Veggie Desserts

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This easy Rhubarb Sauce recipe makes a versatile, sweet, and tangy puree in just 10 minutes with 3 ingredients. Try it as a coulis on top of ice cream, pancakes, or drizzled over steamed vegetables for a unique taste you'll love!

I'm always drawn to beautiful stems of pink rhubarb when it's in season.

They're so striking and can be used in so many ways!

One thing I love to make is this simple Rhubarb Sauce. In just 10 minutes you have a gloriously pink, smooth, thick sauce that can be used in many ways.

Think of it as a sauce, puree, or coulis.

This rhubarb puree is bursting with sweet and tart flavor.

Try the versatile tangy fruit sauce spooned over pancakes or oatmeal in the morning.

Enjoy it drizzled over lightly steamed veggies.

Try it as a salad dressing to add sweet/tart flavour to salad.

Use it as a rhubarb coulis topping for cake, cheesecake, or ice cream.

I love keeping a jar of this glorious puree in the fridge and enjoying it in many different ways all week long!

Jump to:

• What is rhubarb?
• Why You'll Love This Recipe
• Ingredients
• Step By Step Tutorial
• Tips 
• Serving Suggestions
• Variations
• Storage
• FAQs
• You'll Also Love These Sauce Recipes
• 📖 Recipe
• 💬 Comments

What is rhubarb?

Rhubarb is a stalk vegetable that is similar to the texture of celery.

Although its leaves are toxic and should not be consumed, the stalk itself has a beautiful tart flavor.

Rhubarb is often sweetened with sugar or paired with fruits that are sweet to balance out the tartness which makes for a beautiful flavor combination.

If you're wondering how to make rhubarb sauce recipe, it's easy!

I use fresh rhubarb (frozen works too) and cook it down with water and caster sugar. It's then blended up into a smooth and creamy puree or coulis that you can use to top many dishes.

With 3 ingredients and only 10 minutes to make, you'll love this delicious and versatile way to use rhubarb!

Why You'll Love This Recipe

Rhubarb sauce is great as a topping for both sweet and savory dishes.

Comes together in just 10 minutes with 3 ingredients.

A great way to use up seasonal rhubarb (fresh or frozen).

It has a uniquely delicious sweet and tangy taste.

Use it like a rhubarb coulis on sweet dishes to add a pop of colour and dash of fruit flavor.

It keeps in the fridge for up to 5 days, so use it on lots of dishes, from spooning over oatmeal for breakfast, to serving over roasted vegetables.

Ingredients

You only need a few simple ingredients to make this easy rhubarb sauce recipe!

• Fresh Rhubarb - This stalk vegetable gives the sauce its classic pink color along with its tart, earthy flavor that's also sweet. You can also use frozen rhubarb for this sauce.
• Caster Sugar - Balances the sweet and tart flavors of rhubarb. If you only have granulated sugar, that will be fine too.
• Vanilla Extract - Infuses the sauce with a light vanilla flavor.
• Water - Helps thin the mixture out to create a sauce consistency.

Step By Step Tutorial

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Prepare the rhubarb. Rinse the rhubarb and chop it into 1" pieces. Don't worry about making it too even, it will all cook down and be blended anyway.

Simmer until soft. Put the chopped rhubarb into a small pot with the sugar, water, and vanilla and stir it together. Bring to the boil then reduce the heat and simmer for 10 mins until soft.

Blend until smooth. Add the rhubarb sauce mixture to a blender or food processor and blend until it's a smooth and creamy puree. That's it! Your sauce is ready to enjoy on sweet or savory dishes.

Tips

When cutting rhubarb, make sure you wash it properly as dirt and impurities form on the outside.

The color of your puree will depend on how red your stems of rhubarb are.

To make the rhubarb cook evenly together, make sure the pieces are all chopped roughly the same size.

The cooking time depends on how much water is in your rhubarb, but most are cooked down and soft in 10 minutes.

Make sure you cool the liquid slightly before blending to prevent the blender or food processor from creating pressure and spilling hot liquid.

Serving Suggestions

Try your rhubarb sauce on sweet or savory dishes.

Use it like a fruit coulis by piping or swirling onto desserts.

It's great on yogurt, ice cream, pancakes, vegetables, or meats (it pairs well with roasted duck).

Layer the puree into a beautiful Breakfast Yogurt Parfait.

Drizzle the sauce on top of a stack of Fluffy Vegan Pancakes.

Stir some into this decadent Carrot Cake Porridge.

For a savory option, drizzle some on top of air fried asparagus or Green Beans Almondine.

Variations

Add in a dash of maple syrup for a hint of maple flavor.

Add in some lemon or orange zest for a bright citrus flavor and acidity to your rhubarb puree.

A pinch of cinnamon will warm up the flavor if using for comforting foods.

Add equal parts strawberry and rhubarb for a strawberry rhubarb sauce.

Storage

Storing: Leftover rhubarb sauce can be stored in the fridge in an airtight container or jar for up to 1 week.

Freezing: Because rhubarb contains a high amount of water, freezing is not recommended.

FAQs

Where can I find rhubarb in the grocery store?

Rhubarb can be found in the produce section near the stalks and root vegetables. Rhubarb begins to show up in season mid-April.

Can I use frozen rhubarb for rhubarb sauce?

Yes! You just need to make sure it's completely thawed first.

Can I make rhubarb sauce refined sugar-free?

You can use coconut sugar, honey, agave, or maple syrup in place of the caster sugar, but the texture of the puree may differ slightly.

Is rhubarb a vegetable or a fruit?

Although it's often served in desserts, rhubarb is a vegetable.

You'll Also Love These Sauce Recipes

• Alabama White Sauce
• Copycat Zax Sauce
• Tartar Sauce
• Quick Homemade Tomato Ketchup

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📖 Recipe

Rhubarb Sauce

Kate Hackworthy | Veggie Desserts This easy Rhubarb Sauce recipe makes a versatile, sweet and tangy sauce in just 10 mins with 3 ingredients. Use on sweet or savory dishes. 5 from 5 votes Print Recipe Pin Recipe Cook ModePrevent your screen from going dark SaveSaved! Prep Time 2 minutes minsCook Time 8 minutes minsTotal Time 10 minutes mins Course Condiments, Dips and SpreadsCuisine American Servings 8Calories 42 kcal

Equipment

• Cutting board
• Knife
• Pot
• stove

Ingredients

• 14 oz (400g) rhubarb
• 5 tablespoons caster sugar
• 3 tablespoons water
• 1 ½ teaspoons vanilla extract

Instructions

• Cut the rhubarb into 1-inch pieces.
• Put it into a small pot with the sugar, water, and vanilla and stir it together. Bring to the boil then reduce the heat and simmer for 8 mins until soft.
• Transfer to a blender and whiz briefly until smooth but not frothy.

Video

Notes

• When cutting rhubarb, make sure you wash it properly as dirt and impurities form on the outside.To make the rhubarb cook evenly together, make sure the pieces are all chopped roughly the same size.
• The cooking time depends on how much water is in your rhubarb, but most are cooked down and soft in 10 minutes.
• Make sure you cool the liquid slightly before blending to prevent the blender or food processor from creating pressure and spilling hot liquid.
• Enjoy it as a sauce, puree or coulis.

Nutrition

Calories: 42kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 144mgFiber: 1gSugar: 8gVitamin A: 51IUVitamin C: 4mgCalcium: 43mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.