Easy Rhubarb Sauce

5 from 4 votes

Learn how to make rhubarb sauce with this easy recipe! Sweet and tart, it's perfect over ice cream, yogurt, pancakes, waffles and more!

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Servings: servings

Calories: 79kcal

Author: Don Baiocchi

If using fresh rhubarb, trim off and discard the ends. If the stalks are narrow, slice in half lengthwise. If wide, slice in thirds lengthwise. Then cut crosswise into roughly ½" chunks. Add to the saucepan. (If using frozen thawed rhubarb, just add directly to the saucepan.)
Add the honey/maple syrup and salt to the saucepan and place over medium heat. Bring to a simmer and gently simmer for 3-8 minutes, stirring occasionally. If you want your sauce a little chunkier, cook it for the shorter amount of time so it still has some texture. If you want it totally smooth, cook for the longer time, until soft.
Remove from the heat and add the vanilla. Blend (using a blender, food processor, 4-cup mini food processor or stick blender) until it reaches your desired consistency.
Let cool a little before tasting to add more salt, vanilla or sweetener, if necessary. Enjoy warm, room temperature or cold.
Recipe yields 2 cups.

What to do with rhubarb sauce

Pour over ice cream. Vanilla is the obvious choice, but coconut, pistachio or even marshmallow would be good. If you want to really go all in on the rhubarb flavor, spoon it over this creamy rhubarb gelato. Sprinkle on chopped nuts like almonds, pistachios or hazelnuts if you like. These Spiced Candied Pecans would also be fantastic. Adding fresh fruit like chopped strawberries or sliced bananas would be great.
Pour it over yogurt. Again, sprinkle over chopped nuts if you like, fresh fruit and/or granola. Or crumble over one of these no-bake breakfast bars.
Drizzle over pancakes, waffles or French toast.
Warm up a thick slice of banana bread, top with vanilla ice cream or yogurt and some of the rhubarb sauce.
Do the same as #4 but with a blondie.
Drizzle over the strawberries in Strawberry Shortcake.
Drizzle over a slice of this Olive Oil Polenta Cake.
Blend into a smoothie, like this Strawberry Banana Smoothie.
Add a bowl of it to this Grilled Fruit Platter to drizzle over grilled peaches, pineapple and more.
Add 1-2 tablespoons to a champagne flute and pour in some Champagne or Prosecco.
Mix into cocktails with vodka, gin, tequila or white rum.

Substitutions and variations

I already addressed the differences between honey and maple syrup in the blog post, but you can also just use plain white sugar. It'll be a little sweeter with a brighter pink color.
You can use vanilla paste or fresh vanilla seeds from a pod in place of the extract.

Make ahead/storage

The sauce will last for up to 2 weeks in the fridge. If you want to serve it warm, heat it gently over low heat in a small saucepan, stirring occasionally.
The sauce can also be frozen for up to 3 months. Thaw overnight in the fridge. Reheat as above. If your sauce is on the chunkier side, the texture might be softer after it's been frozen a while.