Introduction

Oh, my goodness, do you ever get that craving for something simple, sweet, and just a little bit tart? Something that reminds you of sunny spring days and maybe even visits to Grandma’s house? For me, that feeling is captured perfectly in a bowl of simple, homemade rhubarb sauce. There’s something so wonderfully comforting and nostalgic about it. And guess what? This recipe is so incredibly easy, you’ll wonder why you ever bought sauce from the store! It’s quick, uses just a few ingredients, and transforms those beautiful ruby stalks into a sweet and tangy dream.

Why You’ll Love This Recipe

Seriously, there are so many reasons to whip up a batch of this sunshiney sauce!

Fast: From start to finish, you’re looking at maybe 20 minutes of cooking time. Quick gratification!
Easy: If you can stir, you can make this sauce. No fancy techniques required.
Giftable: Pour it into cute jars and you’ve got a lovely homemade gift for friends and neighbors.
Crowd-pleasing: Serve it over ice cream, yogurt, or pancakes – everyone loves a dollop of this bright, flavorful sauce.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

Fresh rhubarb, 4 cups (chopped into 1/2-inch pieces): Look for bright, firm stalks. Give them a good rinse!
Granulated sugar, 1 cup (adjust to taste): Rhubarb is quite tart, so sugar is key to balance. You can always add a little more later if you like it sweeter.
Water, 1/4 cup: Just a splash to get things going and prevent sticking at the start.
Vanilla extract, 1 tsp (optional): This adds such a lovely warmth and depth, I almost always include it!
Lemon juice, 1 tbsp (optional): A little squeeze brightens everything up and enhances that delicious tang.

How to Make It

Alright, let’s get cooking! It’s super simple, promise.

First, grab a medium saucepan. Toss in your chopped rhubarb, the granulated sugar, and the water. Give it a little stir just to combine everything.
Pop the saucepan over medium heat. You want to bring this mixture to a gentle simmer. Keep an eye on it and stir it occasionally to make sure nothing sticks to the bottom.
Once it starts to bubble gently, turn the heat down to low. Now, this is where the magic happens! Keep cooking and stirring frequently. You’ll see the rhubarb start to soften and break down. It will turn into that lovely, saucy consistency you’re looking for. This usually takes about 10-15 minutes. Don’t rush it – let the rhubarb do its thing!
When it looks just right – tender and saucy – take the saucepan off the heat.
If you’re using them (and I highly recommend you do!), stir in the vanilla extract and the lemon juice now. Give it a good mix.
Now for the hardest part: waiting! You need to let the sauce cool completely before you dig in. As it cools, it will thicken up beautifully. You can pop it in the fridge to speed things up if you’re impatient (like me!).

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Sweetener Swap: Instead of granulated sugar, you could try honey or maple syrup, though they will slightly change the flavor profile. Start with a little less and add to taste.
Spice It Up: A pinch of cinnamon or a tiny grate of fresh ginger adds wonderful warmth.
Fruity Friends: Rhubarb loves strawberries! Adding a cup or two of chopped strawberries along with the rhubarb makes a classic Strawberry Rhubarb Sauce. Blueberries or raspberries work well too!
Different Extracts: A splash of almond extract instead of vanilla can be really interesting.

Tips for Success

Even simple recipes have little tricks!

Don’t Overcook: While you want the rhubarb to break down, cooking it for too long can make it a bit gluey. Once it’s saucy and the pieces are tender, you’re good to go.
Stir, Stir, Stir: Especially on low heat, frequent stirring helps prevent sticking and ensures the rhubarb cooks evenly.
Taste and Adjust: Rhubarb tartness can vary. Once the sauce is cooked and slightly cooled, give it a taste. If it’s too tart for your liking, stir in a little more sugar (a tablespoon at a time) while it’s still warm until it dissolves.
Make Ahead: This sauce is fantastic made ahead of time. In fact, the flavors often meld and improve after a day in the fridge!

How to Store It

Storing your delicious homemade rhubarb sauce is easy peasy.

Let it cool completely first.
Transfer it to an airtight container.
Keep it in the refrigerator. It should last for about 1-2 weeks.
Did you know you can also freeze it? Pour cooled sauce into freezer-safe containers or ice cube trays (great for small portions!), leaving a little headspace. It can be frozen for several months. Thaw in the fridge.

FAQs

Got questions? I’ve got answers!

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works just fine. You might not need the full 1/4 cup of water as frozen rhubarb releases a lot of moisture as it cooks. Start with less water and add a splash only if needed.

What do I serve this rhubarb sauce with?

Oh, the possibilities! It’s amazing over vanilla ice cream (a classic!), yogurt, cottage cheese, pancakes, waffles, french toast, or even stirred into oatmeal. It’s also surprisingly good as a relish with pork or chicken!

Do I need to peel the rhubarb?

Nope! Unless the stalks are extremely thick and tough, you don’t usually need to peel rhubarb. The skins soften beautifully during cooking and contribute to that lovely pink color.

My sauce is too thin/thick! Help!

If it’s too thin after cooling, you might need to cook it a little longer to reduce it. If it’s too thick, stir in a tablespoon or two of hot water until it reaches your desired consistency.

Grandma's Easy Old-Fashioned Rhubarb Sauce

Oh, my goodness, do you ever get that craving for something simple, sweet, and just a little bit tart? Something that reminds you of sunny spring days and maybe even visits to Grandma's house? For me, that feeling is captured perfectly in a bowl of simple, homemade rhubarb sauce. There's something so wonderfully comforting and nostalgic about it. And guess what? This recipe is so incredibly easy, you'll wonder why you ever bought sauce from the store! It's quick, uses just a few ingredients, and transforms those beautiful ruby stalks into a sweet and tangy dream.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Medium saucepan

Ingredients

4 cups Fresh rhubarb chopped into 1/2-inch pieces
1 cup Granulated sugar adjust to taste
0.25 cup Water
1 tsp Vanilla extract optional
1 tbsp Lemon juice optional

Instructions

First, grab a medium saucepan. Toss in your chopped rhubarb, the granulated sugar, and the water. Give it a little stir just to combine everything.
Pop the saucepan over medium heat. You want to bring this mixture to a gentle simmer. Keep an eye on it and stir it occasionally to make sure nothing sticks to the bottom.
Once it starts to bubble gently, turn the heat down to low. Now, this is where the magic happens! Keep cooking and stirring frequently. You'll see the rhubarb start to soften and break down. It will turn into that lovely, saucy consistency you're looking for. This usually takes about 10-15 minutes. Don't rush it – let the rhubarb do its thing!
When it looks just right – tender and saucy – take the saucepan off the heat.
If you're using them (and I highly recommend you do!), stir in the vanilla extract and the lemon juice now. Give it a good mix.
Now for the hardest part: waiting! You need to let the sauce cool completely before you dig in. As it cools, it will thicken up beautifully. You can pop it in the fridge to speed things up if you're impatient (like me!).

Notes

This sauce is fast and easy to make, and giftable. It can be served over vanilla ice cream, yogurt, cottage cheese, pancakes, waffles, french toast, oatmeal, or as a relish with pork or chicken.
Substitutions/Additions: Granulated sugar can be swapped for honey or maple syrup. A pinch of cinnamon or grated ginger can add warmth. Chopped strawberries, blueberries, or raspberries can be added along with the rhubarb. Almond extract can be used instead of vanilla.
Tips for Success: Avoid overcooking to prevent a gluey texture. Stir frequently while cooking to prevent sticking and ensure even cooking. Taste and adjust sugar after cooking if too tart. The sauce can be made ahead, as flavors meld and improve.
Storage: Cool completely, transfer to an airtight container, and refrigerate for 1-2 weeks. Can be frozen for several months in freezer-safe containers.
FAQs: Frozen rhubarb can be used, though less initial water may be needed. Peeling rhubarb is usually not necessary unless stalks are very tough. If too thin after cooling, cook longer to reduce; if too thick, stir in hot water.