Rhubarb Sauce

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Not as often seen outside of the UK, rhubarb sauce is actually an incredible mix of sweetness and tartness. Simple to make, and surprisingly healthy too, enjoy this rhubarb sauce on ice cream or even cake!

For some other great ways to use rhubarbs, why not make this Simple Rhubarb Crisp? Or this recipe for Coconut Rhubarb Crunch instead?

Rhubarb Sauce in three mason jars

Rhubarb Sauce

Rhubarb sauce, and rhubarbs in general, are not as often enjoyed outside of the UK.

Made from the tough, fibrous rhubarb plant, this sauce is nothing more than boiling rhubarb with some sugar and vanilla extract until it basically turns into a jam.

When stored in the fridge and allowed to set up a little bit, this sauce makes for an incredible topping on ice cream, especially if you pair it with some contrasting flavors!                              

Rhubarb Sauce ingredients on a marble surface

Rhubarb Sauce Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Rhubarb

• White sugar

• Salt

• Water

• Vanilla extract

Rhubarb Sauce in a pot with sugar on top

How To Make Rhubarb Sauce

• Chop the rhubarb into 1-inch pieces

• In a large saucepan, add the rhubarb, sugar, salt, vanilla, and water, and then bring it to a boil

• Reduce the heat and cool to room temperature, about 30 minutes

• Pour into jars with lids and refrigerate

• This sauce is great on vanilla ice cream or a simple white cake

Rhubarb Sauce in a mason jar close up

Is Rhubarb Safe To Eat?

One of the most pervasive rumors about rhubarbs is that they are somehow inherently dangerous to eat.

There is this all-pervading idea that rhubarbs can actually poison you if you eat a large enough amount of them.

However, the truth is that rhubarbs are perfectly safe to eat, even in pretty high quantities.

The origin of this myth comes from the fact that other parts of the rhubarb plant, primarily the leaves and stalks, contain a large amount of oxalic acid, a pretty dangerous substance that can actually kill you if you eat even only a few leaves.

The actual rhubarb that we eat, however, doesn't really contain much oxalic acid at all. While there is some inside of the edible part, you would really need to consume more rhubarb than you could probably physically eat in a single sitting to be able to suffer any kind of ill effects.

Rhubarb is completely safe to eat and is indeed surprisingly healthy, seeing as it basically contains no fat and also has a variety of helpful and nutritious micronutrients! 

Rhubarb Sauce on vanilla ice cream

How To Use This Rhubarb Sauce

Most people likely haven’t ever actually had any rhubarb, let alone any rhubarb sauce, so they might be a bit confused as to how they should actually use this sauce once they have made it.

Rhubarb sauce is one of those really unique sauces that have a distinctive flavor and straddles the line between tart and sweet.

It can't really be compared to the acidity and bite of a lemon, but it does hit those same tart notes, almost as if you removed the sugar and “lemonyness” of a lemon, and you just had the tart.

However, once boiled with sugar and vanilla, rhubarbs break down into a sticky, jam-like sauce, especially once they have been allowed to settle in the fridge for a little while.

You should use this rhubarb sauce like you would use any sweet sauce, almost like it was a caramel sauce or icing glaze.

Drizzle it over some ice cream, or pour it over a cake that needs a little bit more depth of flavor. You could also use it as a spread to put on toast, a scone, or any kind of baked good that just needs that additional hint of sweetness.

Looking for more delicious Icing, Glaze, or Sauce recipes? Try these out:

Raspberry Sauce

Homemade Cranberry Sauce

How to Make Brown Sugar Sauce

Happy Cooking

Love,

Karlynn

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 Rhubarb sauce is actually an incredible mix of sweetness and tartness. Simple to make, enjoy this rhubarb sauce on ice cream or even cake!

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Rhubarb Sauce

Rhubarb sauce is actually an incredible mix of sweetness and tartness. Simple to make, enjoy this rhubarb sauce on ice cream or even cake!
5 from 2 votes
Prep Time
5 minutes
Cook Time
20 minutes
Course
Sauces
Cuisine
dessert
Servings
2 cups
Calories
686
Author
Karlynn Johnston

Ingredients
 

  • 4 cups chopped rhubarb
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Chop the rhubarb into 1 inch pieces.
  • In a large saucepan add the rhubarb, sugar, salt, vanilla and water and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the rhubarb is soft.
  • Remove from heat and cool to room temperature, about 30 minutes.
  • Pour into jars with lids and refrigerate.
  • This sauce is great on vanilla ice cream or a white cake.

Recipe Notes

This rhubarb sauce is great on vanilla ice cream or a white cake.
This also freezes great and will store well frozen for 3-4 months.

Nutrition Information

Calories: 686kcal, Carbohydrates: 172g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1190mg, Potassium: 1412mg, Fiber: 9g, Sugar: 155g, Vitamin A: 498IU, Vitamin C: 39mg, Calcium: 426mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Dessert Rhubarb Sauce

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Comments & Recipe Tips Share a tip or comment!

  1. Kathy says

    When I was a small child my mom would make this and give it to me when I was sick. I still (at 70) love rhubarb especially mixed with strawberries baked as a crisp.

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