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?
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
Rhubarb can be found in the produce section near the stalks and root vegetables. Rhubarb begins to show up in season mid-April.
Yes! You just need to make sure it’s completely thawed first.
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.
Although it's often served in desserts, rhubarb is a vegetable.
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📖 Recipe
Rhubarb Sauce
Equipment
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
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.
Neil Adams
I expect when you suggest putting it on Oatmeal you mean Porridge. Oatmeal is the dried, rolled oat ingredient, porridge is the dish made from it.
Kate Hackworthy
Yup, in the UK, it's porridge. In Canada, where I'm from, it's oatmeal. Luckily I think most people will know what I mean because pouring sauce on raw oats would be pretty gross! I hope you get the chance to try the rhubarb sauce. 🙂
Petro
Never made rhubarb sauce but sounds like a great recipe. I'll try it with my vanilla pinwheels!
Jenny
This looks like the perfect recipe for the rhubarb in my garden. Can't wait to spoon it over vanilla ice cream! I'm also intrigued by your suggestion to try it over steamed veggies.
Carrie Robinson
This is such a great way to use rhubarb while it is still in season! 🙂 Delicious too.
Sandhya
Sounds delicious... I would love some on my Vanilla Ice cream.