Easy Rhubarb Sauce for Desserts and Breakfasts

Rhubarb sauce turns a few tart stalks into a glossy, pink, spoonable topping with just four pantry ingredients and about 25 minutes. It is a simple stovetop compote: chopped rhubarb, sugar, a little water and vanilla. The rhubarb breaks down on its own, so no thickener is needed. The recipe makes about 8 servings and is tart enough to balance sweet desserts.

Ingredients for Rhubarb Sauce

• 4 cups chopped rhubarb, cut into 1-inch pieces
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• Pinch of salt

Optional add-ins:

• 1 cup sliced strawberries for strawberry rhubarb sauce
• 1 teaspoon orange zest
• 1/2 teaspoon cinnamon

Use only the stalks. Rhubarb leaves are toxic and should be trimmed off and discarded.

Cooking the Rhubarb Down

1. Add the chopped rhubarb, sugar, water, and salt to a medium saucepan. Stir everything together until the rhubarb starts to glisten and the sugar looks damp.
2. Set the pan over medium heat and bring the mixture to a gentle simmer. After about 5 minutes, the rhubarb will begin to soften and collapse into strands while the liquid turns pink and syrupy.

3. Stir occasionally as the sauce cooks for another 8 to 10 minutes. The key here is watching for the rhubarb pieces to fully break down while the sauce thickens enough to lightly coat a spoon.
4. Remove the pan from the heat and stir in the vanilla extract. If using strawberries, fold them in during the last 5 minutes of cooking so they soften without disappearing completely.
5. Let the rhubarb compote cool slightly before serving. The sauce thickens more as it cools, especially after chilling in the refrigerator.

Why This Sauce Needs No Thickener

Rhubarb falls apart quickly once it is heated, so the sauce thickens on its own as the fruit breaks down and the liquid reduces. The small amount of water is there to keep the sugar from scorching before the rhubarb releases its own juice. The tartness is the point: it cuts through rich, sweet foods.

Fixing Rhubarb Sauce That Is Watery, Too Sour or Too Stringy

• Too thin: Rhubarb releases a lot of liquid. Simmer the sauce uncovered for a few more minutes until it looks glossy instead of watery. Remember that it also thickens as it cools.
• Too tart: Stir in a little more sugar while it is hot. Reducing the sugar, for example to 1/2 cup, makes a sharper sauce that suits very sweet desserts like ice cream or cake.
• Stringy: Older, thicker stalks can be fibrous. Chop them small, and let the sauce simmer until the pieces have fully broken down.
• No-cook version: Raw rhubarb is very tart and fibrous, so the sauce is cooked. Thinly sliced rhubarb macerated in sugar overnight is possible, but it stays crunchy rather than soft and jammy.

Flavor Variations

• Strawberry rhubarb sauce: Fold in 1 cup of sliced strawberries during the last 5 minutes. Expect a sweeter, rosier sauce.
• Orange: A teaspoon of orange zest adds brightness.
• Warm spice: A half teaspoon of cinnamon gives it a cozy, bakery-style flavor.

Ways to Serve Rhubarb Sauce

Warm or chilled, it works well spooned over vanilla ice cream, angel food cake, yogurt, oatmeal, pancakes or waffles. A no-bake strawberry cheesecake is another good partner, since the tart sauce balances a creamy filling. A small amount also works beside roasted pork or chicken, where the tartness plays the role a fruit chutney would.

Chill the sauce completely before layering it into parfaits or folding it into whipped cream, so it stays thick.

If you would rather bake with rhubarb, see the strawberry rhubarb crisp or the rhubarb coffee cake with crumb topping.

Storing and Freezing Rhubarb Sauce

Let the sauce cool, then store it in an airtight container in the refrigerator and use it within 3 to 4 days. The flavor is often brighter after chilling overnight. To keep it longer, freeze it in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator.

Rhubarb Sauce FAQ

Can I make it ahead?

Yes. It keeps well chilled for a few days, and many people like the flavor better the next day.

Can I use frozen rhubarb?

You can. Expect it to release more liquid, so simmer the sauce a little longer to reduce it.

Can I reduce the sugar?

Yes, but the sauce will be noticeably more tart. A smaller amount works well if you are serving it over a sweet dessert.

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