Before we dive into this gloriously pink and tangy little miracle of a sauce, I just want to say thank you. Thank you for being here, for loving food the way I do, and for continuing to explore the beautiful, simple magic that happens in our kitchens. Recipes like this—just two ingredients, barely any time, and maximum joy—remind me why I fell in love with cooking in the first place. Now: Rhubarb sauce recipe
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Why This Rhubarb sauce Is a Must-Make
Rhubarb doesn’t ask for much—it shines with just a touch of sweetness. And this 2-ingredient rhubarb sauce proves it! With only fresh rhubarb and sugar, you’ll be amazed at the flavor that comes out of your pot in under 10 minutes. It’s the kind of recipe that makes you feel like a kitchen magician.
I promised you versatile, and here’s proof! This sauce can be a breakfast topping, a dessert drizzle, or even swirled into yogurt. Anything but boring!!
What Does Rhubarb Sauce Taste Like?
Picture this: tart meets sweet in the dreamiest, silkiest pink sauce you’ve ever spooned onto a scone or pancake. The rhubarb’s signature tang shines through, mellowed by just the right amount of sugar. It’s fresh, fruity, and surprisingly complex for something so simple.
Why You’ll Love This Rhubarb Sauce
It takes 10 minutes, start to finish
You only need 2 ingredients
It’s freezer-friendly
Naturally gluten-free and vegan
It’s delicious on sweet or savory dishes (hello, pork chops!)
Ingredients
1 lb fresh rhubarb, chopped
⅔ cup sugar (adjust to taste)
Tools You’ll Need For Rhubarb Sauce
Medium to large saucepan
Wooden spoon or silicone spatula
Immersion blender or countertop blender
Cutting board and knife
Optional Add-Ins and Substitutions
Add a squeeze of lemon or orange juice at the beginning for a citrusy brightness
Use honey or maple syrup instead of sugar for a natural sweetener twist
Stir in vanilla or a pinch of cinnamon for added warmth
Substitute half the rhubarb with strawberries for a fun variation
How to Make Rhubarb Sauce (Step-by-Step)
Step 1: Prep the rhubarb
Wash and chop the rhubarb into ½-inch pieces. No need to peel it.
Step 2: Cook it down
Place the rhubarb in a saucepan over low heat. Add the sugar and stir gently as it begins to release moisture. Cook for 5–7 minutes, stirring often, until the rhubarb breaks down and the sugar dissolves.
Step 3: Blend it
Let the sauce cool slightly, then blend until smooth using an immersion or countertop blender.
Step 4: Use or store
Use immediately or store in an airtight container. This sauce is just as good chilled as it is warm!
What to Serve with Rhubarb Sauce
Over vanilla ice cream or panna cotta
Swirled into Greek yogurt or oatmeal
Drizzled on pancakes, waffles, or French toast
Paired with pork, roast chicken, or duck
As a filling for crepes or thumbprint cookies
Tips for the Best Rhubarb Sauce
Always go for a pot that’s a little bigger than you think you’ll need—rhubarb can bubble up quickly
Don’t overcook; once it’s soft and saucy, it’s done
Taste and adjust sweetness—every rhubarb batch is a little different
Blend to your desired texture—completely smooth or slightly chunky
Storage Instructions
Refrigerate in a sealed jar or container for up to 3 days
Freeze for up to 3 months (ice cube trays work great for single servings)
Thaw overnight in the fridge before using
General Info About Rhubarb
Rhubarb is technically a vegetable, though it’s treated as a fruit in most recipes. Only the stalks are edible—the leaves are toxic and should be discarded. Its natural tartness makes it a perfect base for sauces, pies, and jams. Peak season is April to June, so now’s the time to take full advantage.
Frequently Asked Questions
Can I make this sauce without sugar?
Yes, but it will be very tart. You can replace the sugar with honey, maple syrup, or a sugar substitute if preferred.
Do I need to peel rhubarb?
Nope! Unless it’s particularly tough or stringy, just give it a good wash and chop it up.
Can I can this sauce?
This version isn’t tested for safe canning, so I recommend refrigerating or freezing it instead.
How do I thicken the sauce?
Cooking it a bit longer will naturally thicken the sauce, or you can let it reduce more before blending.
Conclusion
This simple rhubarb sauce is proof that the best things in life really can be the easiest. With just two ingredients and a few minutes of your time, you can create something vibrant, delicious, and totally customizable. Whether you’re topping a scoop of vanilla ice cream or adding a swirl to your Sunday pancakes, this sauce brings a taste of early summer to every bite.
Want more ideas for using up rhubarb? Check out these delicious recipes:
Peach & Rhubarb Crisp
Rhubarb Oatmeal Bars
Peach-Rhubarb Jam (No Pectin!)
Leave a Review
Tried this recipe? I’d love to hear how it went! Leave a comment below or share your rhubarb sauce creation on Pinterest and tag me so I can see your take!
Nutrition Information (Per Serving)
Calories: 51
Carbohydrates: 13g
Sugar: 12g
Protein: 0.3g
Fat: 0.1g
Fiber: 1g
Sodium: 2mg
Vitamin A: 39 IU
Vitamin C: 3mg
Calcium: 33mg
Iron: 0.1mg
I hope this sauce finds a sweet (or tangy!) little home in your kitchen—just like it has in mine.
Easy Rhubarb Sauce (2 Ingredients)
Equipment
- Medium saucepan
- Wooden spoon
- Immersion blender
Ingredients
- 1 lb rhubarb fresh, chopped
- 2/3 cup sugar adjust to taste
Instructions
- Place the chopped rhubarb in a medium saucepan (choose a larger pot than you think you'll need).
- Put the pot on low heat, add the sugar, and stir frequently.
- Cook for a few minutes until the rhubarb breaks down into a sauce and the sugar dissolves.
- Allow the sauce to cool slightly, then blend until smooth using an immersion blender or countertop blender.
- Use immediately or refrigerate for up to 3 days. Can also be frozen for longer storage.
