Baking - Garden and Orchard

How to Use Rhubarb


Using Fresh Rhubarb

I made a Rhubarb Cake with Rhubarb Sauce this week…the first one of the season. It’s rewarding to pick fresh food from our garden, and turn it into a yummy treat!

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The next batch of rhubarb just might be used to make Rhubarb Potluck Pie…one of my favorites. This recipe makes a very large pan of rhubarb custard with an easy pie crust bottom and a crispy crumble topping. You can halve the recipe easily if you aren’t cooking for a crowd.

How to Make Rhubarb Sauce

Rhubarb sauce is easy to make and I love it. Here are the instructions…

Chopping rhubarb

Rhubarb Sauce

This tangy-sweet sauce is a springtime staple in our house. It's great by itself, spooned over ice cream or cake, or stirred into yogurt.
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert


  • 6 cups Rhubarb, chopped
  • 2 cups sugar


  • Wash and chop rhubarb and place in a stainless steel saucepan. Add 2 or 3" of water to bottom of the pan.
  • Turn the burner on medium and bring rhubarb and water to a boil. Cook until the rhubarb is tender and water cooks down.
  • Add sugar and combine well. Taste test and add more sugar, if desired.


Cool and freeze rhubarb sauce in a freezer-safe container. Leave 2′ of headspace. Use sauce within a year.
Ready for Rhubarb - The Self Sufficient HomeAcre

Nothing Says Spring Like Rhubarb!

Our garden is also offering up all the Egyptian Walking Onions we can use (and then some), plus my Redneck Cold Frame is full swing with plenty of greens for salads. My peas and storage onions are coming along nicely and the potatoes should appear soon. There is still plenty to do in the garden!