This post may contain affiliate links. Please read our disclosure policy.
This homemade rhubarb sauce recipe comes together with just 3 simple ingredients and makes one of the most delicious fruit toppings ever! Spoon it over ice cream, pound cake, angel food cake, or swirl it into your morning yogurt. It’s seriously that good!
If you’ve ever been on the hunt for easy and delicious rhubarb recipes, I’ve got you covered! I recently shared my grandma’s strawberry rhubarb jam, but still had some red and green rhubarb stashed in the freezer (YAY late spring, early summer rhubarb season!!), so I went with my favorite way to use it. A low-effort, super-versatile fruit compote that goes with literally everything!
It’s sweet, tangy, and so simple to make. Trust me, any rhubarb lover in your life will be obsessed with this sauce.
And if you’re watching your sugar or calories, you can totally make this tangy sauce with monk fruit or a stevia-based sweetener. I’ve made it the classic way for years, but this time I decided to switch it up, and it’s just as good!
Since you are here, check out this Strawberry Rhubarb Jam Recipe without Pectin, this Lemon Strawberry Vegan Tart, this Healthy & Vegan Chocolate Hazelnut Bars, or these Crumbl Strawberry Pop Tart Cookies.
Ingredients for this rhubarb sauce recipe
Here are the ingredients you will need to make this simple rhubarb compote recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Rhubarb- You can use either frozen or fresh rhubarb for this recipe.
- Granulated sugar– sweetens the rhubarb.
- Water– mixes with the sugar to create a syrupy consistency.
- Salt- This will help balance out the sweet flavors or this delicious sauce.
How to make a homemade rhubarb sauce recipe
This is how you can make the best rhubarb sauce recipe. Make sure to scroll down to the recipe card for the full recipe instructions!
- To a medium saucepan, add the raw rhubarb pieces, the granulated sugar, and water.
- Stir to combine and allow the sugar syrup to pull out as much extra liquid from the rhubarb.
- Cook on medium heat, stirring often.
- For a super smooth sauce, blend it using an immersion blender or food processor. Otherwise, allow it to cool before storing it in an airtight container in the fridge for later!
Tips and Tricks to Make this Sweet Sauce
- Cut the rhubarb evenly- Try to chop up the rhubarb into uniform 1-inch pieces with a sharp knife so it cooks down evenly and quickly.
- Stir occasionally – While simmering, give the sauce a gentle stir now and then to prevent sticking and scorching the bottom.
- Adjust the sweetness- Taste as you go! If your rhubarb is super tart or you want a dessert-like sauce, you can always add a little extra sugar.
- Serve warm or cold- It’s fantastic either way. Warm it up for oatmeal or keep it chilled to spoon over ice cream or yogurt. I’ve even had it at room temperature and it was still delicious!
Why do you need to make this easy rhubarb sauce recipe?
- Ridiculously easy! Just chop, simmer, and stir, that’s it!
- Super versatile – It’s one of the best ways to use it and can be used for breakfast, dessert, and even savory dishes!
- Freezer-friendly- Make a big batch and enjoy rhubarb all year round!
- Customizable – Make it sweeter, tangier, chunky, smooth, or add your favorite fruit to it!
Frequently asked questions – FAQ
How long does this homemade sauce last in the fridge?
Store your compote in an airtight container such as a mason jar in the fridge for up to 1 week. It also freezes really well.
Can I freeze this rhubarb sauce recipe?
Yes! Let it cool completely, then transfer to a freezer-safe container or small Ziploc bags. Freeze for up to 3 months. Thaw in the fridge overnight before using.
Do I need to peel the rhubarb stalks before using them?
No peeling required. Just wash, trim the ends, and chop. This is one of the easiest ways to use your rhubarb. The skin and the rhubarb chunks break down easily during the cooking and add that beautiful, rich pink color to the sauce.
Can I use frozen rhubarb to make this rhubarb sauce recipe?
Yes! Frozen rhubarb works just as well as fresh. I used frozen rhubarb in this recipe and didn’t even need to thaw it; I simply added it straight to the pot and simmered as directed. You may need a couple of minutes of cook time, but nothing crazy.
Is rhubarb sauce supposed to be sweet or tart?
It’s the perfect balance of both! Rhubarb has a naturally tart and tangy flavor, but the sugar added in this delicious recipe helps mellow it out significantly. You can always adjust the sugar amount based on your preference as well.
What can I serve rhubarb with?
There are so many delicious ways to serve this because it’s so versatile! Spoon it over a scoop of vanilla ice cream, waffles, pancakes, oatmeal, vanilla yogurt, rhubarb cake, or even as a spread on toast! It also pairs really well with savory dishes like chicken or pork.
Can I add other fruits like strawberries or apples?
Yes! Rhubarb and strawberries, apples, or even raspberries pair so well together to make different flavored fruit sauces. Or you can try it with orange zest or lemon zest for a burst of flavor. You can substitute about 1/2-1 cup of another fruit while cooking for delicious variations.
Rhubarb Sauce Recipe
Ingredients
- 12 oz fresh or frozen rhubarb 2½ cups
- 1/4 cup water
- 1/2 cup sugar
- Pinch of salt optional, but enhances flavor
Instructions
- Add rhubarb, salt, water, and sugar to a medium saucepan. Let sit for 5–10 minutes to help soften the frozen fruit.12 oz fresh or frozen rhubarb, 1/4 cup water, 1/2 cup sugar, Pinch of salt
- Simmer over medium heat for 10–15 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.
- Serve warm or chilled. Store in the fridge for up to 1 week or freeze for longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
