Easy Rhubarb Sauce Recipe
A quick and tangy rhubarb sauce perfect as a dessert topping for ice cream, made with simple pantry ingredients in about 5 minutes.
- Prep Time: 4 minutes
- Cook Time: 5 minutes
- Total Time: 9 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups chopped rhubarb (about 450g or 15.9 oz)
- 3/4 cup granulated sugar (150g or 5.3 oz)
- 1/2 cup water (120ml or 4 fl oz)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
- Chop rhubarb into 1/2-inch pieces.
- Combine chopped rhubarb, sugar, and water in a medium saucepan and stir gently.
- Cook over medium heat until mixture comes to a gentle boil, then reduce heat to medium-low and simmer for 3–4 minutes, stirring occasionally until rhubarb softens and sauce thickens.
- Stir in vanilla extract and optional lemon juice.
- Let sauce cool slightly before serving warm or at room temperature. Optionally strain for a smoother texture.
Notes
Stir frequently to prevent burning. Adjust sugar to taste depending on rhubarb tartness. Use fresh or thawed frozen rhubarb. Store leftovers refrigerated up to 4 days. Reheat gently on stove. Avoid microwaving. Sauce can be thickened with cornstarch if too runny.
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 70
- Sugar: 15
- Sodium: 1
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 0.5
Keywords: rhubarb sauce, dessert topping, ice cream sauce, quick sauce, tangy sauce, easy rhubarb recipe