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Easy Rhubarb Sauce: The Best 10-Minute Spring Dessert Topper

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This incredibly easy rhubarb sauce comes together in just 10 minutes with only three main ingredients. Perfectly sweet-tart and versatile, it’s the ultimate spring dessert topper for ice cream, pancakes, yogurt, and more.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 to 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract (optional)
  • Zest of 1 orange (optional)
  • 1-inch piece fresh ginger, grated (optional)
  • Pinch of salt (optional)

Instructions

  1. Rinse rhubarb stalks under cold water. Trim off the ends (leaves and tough base). Discard leaves completely as they are toxic. Chop stalks into 1/2-inch pieces to yield about 4 cups.
  2. Place chopped rhubarb, 1/2 cup granulated sugar, and 1/4 cup water into a medium saucepan. Add any optional add-ins like orange zest or ginger at this point.
  3. Place saucepan over medium-high heat and stir. Bring mixture to a gentle simmer (small bubbles breaking the surface, not a raging boil). This takes about 3-4 minutes.
  4. Reduce heat to medium-low. Let sauce simmer gently, stirring occasionally, for 5-7 minutes until rhubarb is completely tender and has broken down into a chunky sauce. For a smoother sauce, cook an extra minute or two and mash with a fork.
  5. Remove pot from heat. If using vanilla extract, stir it in now. Taste and add additional sugar 1 tablespoon at a time if needed. Let sauce cool in pot for about 10 minutes—it will continue to thicken as it cools.
  6. Serve warm, at room temperature, or cold. Transfer to a clean glass jar or airtight container and refrigerate for up to 2 weeks.

Notes

Start with less sugar and add more to taste, as rhubarb tartness varies. For a deeper pink color, add a few frozen raspberries or a tiny drop of beet juice while cooking. The sauce freezes well for up to 6 months. Don’t overcook if you want a chunky texture rather than jam.

Nutrition

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