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.
Equipment
- Medium saucepan
Ingredients
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.
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.