Easy Rhubarb Sauce

A bowl of ice cream covered in rhubarb sauce.

This tangy rhubarb sauce is perfect for spooning on a bowl of vanilla ice cream, or drizzling on a stack of fluffy pancakes.

5 from 2 votes

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Course: Dessert

Cuisine: American, British, Canadian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 24kcal

Author: Dolly (Maritime Country Kitchen)

Equipment

Heavy bottomed saucepan

Ingredients

US Customary - Metric

Instructions

Add the rhubarb heavy-bottomed saucepan or Dutch oven, along with the sugar, water, a pinch of salt, and cinnamon (if using). Stir well to combine.
Heat over medium heat, stirring constantly, until the mixture begins to boil.
Once a boil is reached, reduce the heat to low to maintain a low simmer.
Cook uncovered for 10 minutes, stirring occasionally, or until the rhubarb is soft but not mushy.
Remove from the heat and stir in the vanilla extract.
Serve warm, or chill and serve cold if desired.

Notes

Keto/Low carb/Sugar-free: Substitute the white sugar in this recipe for your favorite sweetener that measures 1:1 with sugar.

Storing: Transfer cooled rhubarb sauce to glass jars or containers and keep in the fridge for up to 1 week. If you need longer storage, transfer to freezer-safe jars and freeze for up to 6 months. Thaw before serving.

Serving ideas: Warm rhubarb sauce is perfect for spooning over ice cream, but it also is delicious when served with tea biscuits, scones, or stirred into oatmeal.

Nutrition