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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 mins
Cook Time 15 mins
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.