Description
This easy Rhubarb Sauce is tangy, sweet, and ready in under 20 minutes! With just rhubarb and sugar, it’s the perfect topping for pancakes, yogurt, oatmeal, ice cream, or even savory dishes like pork and chicken. A great way to use up fresh rhubarb during the season!
Ingredients
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4 cups chopped fresh rhubarb (about 1/2-inch pieces)
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3/4 cup granulated sugar (adjust to taste)
Instructions
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Combine in a Saucepan: Add rhubarb and sugar to a medium saucepan. Stir to coat the rhubarb with sugar.
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Cook It Down: Place over medium heat and cook, stirring occasionally, for 10–15 minutes. The rhubarb will release its juices, break down, and become soft and saucy.
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Adjust Texture: For a chunky sauce, leave as is. For a smooth sauce, use an immersion blender or mash lightly with a fork.
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Cool & Store: Let cool completely. Store in a sealed container in the fridge for up to 1 week, or freeze for up to 3 months.
Notes
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Want less sugar? Start with 1/2 cup and add more to taste.
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Add-ins like vanilla, orange zest, or cinnamon give it extra flavor if desired.
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Use frozen rhubarb — no need to thaw, just increase cook time slightly.