Last updated on April 6th, 2017
Yikes — it’s 92°F here today. Buh-bye tulips and daffodils. Hello, window air conditioners that do not properly fit the windows in this 19-century house. We have to hire Phillip the Clever Contractor to install these appliances each year. Otherwise we’d roast, not rest, in bed at night.
Do you have central air? I’m jealous of you.
Now, because of the heat, I think today’s kitchen adventure should involve just 3 ingredients, and not more than 10 minutes of cooking time. Rhubarb Sauce meets these requirements. It’s not too tart, not too sweet. And it goes perfectly with all kinds of things. Like yogurt. And vanilla ice cream. It pairs up nicely with savory stuff, too, including roast duck, grilled chicken, baked pork tenderloin. I hope you’ll give it a try.
And roughly dice it. Alternatively, you could dice it roughly.
The decision is entirely yours.
Oh. If you don’t have a kitchen scale, 1 lb diced rhubarb measures out, more or less, to 4 cups.
Next, stand on a chair and retrieve the green pot that resides on the shelf above your kitchen cabinets.
Sorry about that. Storage is at a premium here.
Add the rhubarb to the pot, along with 2 tablespoons of water. Obviously I like action shots.
Also add 1/2 cup of sugar. You can try to use less sugar, but rhubarb is tart, tart, tart. You need to temper its tartness with quite a bit of sweetener. Add honey or agave if you must.
And if you’re a criminal, you can add some strawberries to the sauce. I say “criminal,” because strawberries and rhubarb are not in season at the same time.
I’ll bet you have every intention of adding out-of-season strawberries to the sauce. Please proceed as your conscience dictates.
Now grab a polka dotted spatula, and give everything a quick stir.
Then cook the works over medium heat just until the rhubarb softens. This might take as little as 5 minutes, or as many as 10, depending on the quality of rhubarb you put in the pot.
Spoon or ladle this blissful bliss into a glass jar. The sauce will thicken as the sugar syrup cools. Not that you have to let it cool. Rhubarb sauce is delicious at any temperature.
It’s also delicious, as I mentioned earlier, on anything and everything. Wanna make a rhubarb parfait? Simply spoon some sauce into the bottom of parfait glass, add a layer of yogurt and a layer of granola. Keep adding and layering until you reach the top of the glass. Then devour your luscious loot in some shady spot outdoors.
For today’s tasting, I simply spooned a little rhubarb sauce over some Greek yogurt. ‘Twas delicious.
When it comes to sheer versatility, not to mention extraordinary taste, I don’t think you can be this rhubarb sauce. Give it a go, okay?
Here’s the printable:
With just three ingredients and about 10 minutes of time, you can whip up a batch of not-too-tart, not-too-sweet rhubarb sauce. Serve the sauce on roasted duck breasts, grilled chicken pieces, or spoon it over yogurt or ice cream.
Ingredients
- 1 lb rhubarb (4-5 cups when diced)
- 2 tablespoons water
- 1/2 cup sugar
Instructions
- Roughly cut the rhubarb into 1/2-to 1-inch pieces. Drop the pieces into a non-reactive post, such as enameled cast-iron. Add the water and sugar, and then stir to combine. Cook over medium heat just until the rhubarb softens -- 5 to 10 minutes. Let cool briefly, and then ladle the sauce into a glass jar with a lid. Cover when the sauce achieves room temperature. The sauce will thicken as it cools.
- Stir the sauce into yogurt, spoon it over vanilla ice cream, or spread it on toast. Or, spread it on grilled chicken, roasted duck, or a baked pork loin. It's a versatile sauce.
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Hungry for more?
Glazed Rhubarb Galette
Best Asparagus Tart in the World
Bean Dip with Fresh Rosemary and Sage
Beverly, zone 6, eastern PA says
Rhubarb sauce on grilled chicken?!?! M a s t e r f u l ! Why didn’t I ever think of that?
My rhubarb patch, faithful and vigorous, is the green stemmed variety. A nearby neighbor swears the green kind is poisonous and only the red should be eaten. I know it’s balderdash, but no amount of convincing will sway her opinion. I’ve consumed buckets of green rhubarb and here I stand. (She must be misconstruing the foliage warnings.)
Your blue measuring spoon photo is THE BOMB. It appears the liquid is defying gravity.
Thanks for perking up my evening after this sweltering day. Ozone Air Quality Alert and also 92 degrees.
Kevin Lee Jacobs says
Hi Beverly – Like you, I have the green rhubarb variety in my garden. The stalks are delicious, but they do not photograph well after cooking. The red variety above came from my local farmers’ market. Stay cool in this Northeastern heatwave!
Heather says
I love it on my toast ❤
gloria miller says
Morning- I have to run outside and work before the heat kills me-
Question- Is there a way to cook rhubarb as a veggie? have you ever tried it without sugar,
It just seems that it requires so much sweetener that someone has come up with a great savory recipe.
Loved the action shots- How did you get the water to stop and pose?
Theresa says
No criminal activity required here…strawberries and rhubarb are in season at the same time. Yum! Photos in this post are beautiful and fun (always are).
Marjie T. says
What a nice and easy recipe. Thank you..will try it later today. I grow mostly Valentine Rhubarb here…it is wonderfully sweet, very red and tender. Any thoughts on freezing some this?
Liz says
Hi Kevin! Do you think that the sauce would work for water-bath canning?
Kevin Lee Jacobs says
Hi Liz – You can absolutely preserve this sauce by hot-water canning it. Enjoy!
Lori Schmidt says
My Rhubarb and strawberries are in season at the same time, I also have the green variety and have June bearing strawberries that start ripening like clockwork on 1 June Yum yum!! Also trying the everbearing strawberries this year and they are not as timely. My Rhubarb has been sprouting since March!!!
Lori Schmidt says
Marjie T If I have an abundance of rhubarb I clean it and cut it into 2 inch pieces and freeze it and it is fine for pies etc. When it thaws it is mushy so it will only be good to cook, no more lovely crunch!
Joann D. says
Hi Kevin…..Very hot here in the FingerLakes region too! Made alot of rhubarb sauce and it is so good even on freshly baked biscuits!! Stay cool!!!!
Pat Evans says
Never thought of mixing rhubarb sauce with yogurt. Great idea. My recipe uses honey and finely diced rhubarb. You don’t cook it very long, cover the pan and let it sit. The rhubarb keeps its sharp and doesn’t get all stringy.
Mary in Iowa says
Had to move rhubarb (green stalks) out of its old bed to new location last week, so harvested bagsful which are in fridge waiting for this recipe. Won’t add strawberries, but will almost certainly add raspberries frozen from last year’s bounty. Am thinking a touch of orange might be good as a variation on a theme.
Hasn’t hit 96 here, but after days and days of rain, humidity is sky high. Today is predicted to be sunny and around 89-90, then more rain. Have to get out there today and, so to speak, make hay while the sun shines, which has nothing whatsoever to do with hay, but actually means continuing the parking strip dig and the moving of–very literally, trust me–12,000 POUNDS of compost from old to new pen. Everything is moving this year. Am questioning my sanity, but if it doesn’t kill me first it will be a vision when finished. If it does kill me first, I’ll go out happy sitting on a garden bench with a bowl of rhubarb sauce in hand. 🙂
Linda says
I love a little sprinkle of cinnamon in the mix especially when used on ice cream or toast.
Julie R says
I’ve got to get a polka dot spatula so that I can make this Rhubarb sauce = ) I Love tart and sweet flavors together, what a perfect combination. Thanks for the simple yummy recipe Kevin, and for your funny humor, it’s the best. I love starting the day with reading your posts.
Kevin Lee Jacobs says
Hi Mary in Iowa – Wow – that’s a lot of compost! My advice? Thin out your rhubarb sauce with vodka, and sip it in good health on your (hopefully shaded) garden bench!
Hi Julie R – What a sweet comment. Thank you!
PK says
We dropped to 33 degrees again last night – hoping to plant petunias on Tuesday after temp starts to warm up! (Northwest Montana) My rhubarb, however, is blooming and needs attention with all the rain! I chop and freeze my rhubarb(without sugar)– works great in cooked items. Have also frozen in “sugar water” which keeps it slightly better for long storage. End results are the same.
Will be harvesting rhubarb later today!
Kevin Lee Jacobs says
Hi PK – Well, from my hot and humid perspective, 33 degrees sounds rather refreshing! Still, I hope the weather warms for you. Enjoy your rhubarb!
Mary in Iowa says
Oh, Kevin! You’re a hoot! My shriek of laughter must have carried all the way to your little Hudson Valley village. I was actually thinking a wee nip ‘o the Bailey’s on the shade garden bench watching the birds at their evening ablutions would be a nice refreshing reward for all the back-breaking, sweaty work.
According to the folks who do such utterly fascinating things as weigh compost, a cubic yard weighs 1,000-1600 lbs. After all the rain, I’m betting it’s closer to a ton. Pen is 6x10x3, so I’m estimating approximately 6 tons. Am well past the midway point, so am seeing the light at the end of the tunnel. And that light has a Bailey’s in the mirage. Who the heck weighs compost for a living?
Dorothy Tol says
If you could provide the amount of rhubarb in cups as well as in pounds, it would be appreciated.
Dorothy
Durf says
No central air here, either. I just put the little a/c in the parlor window last nite. My doesn’t fit too well, either but I class it up by shoving rags in the cracks!
I love rhubarb. I’ll be making Martha’s Raspberry Rhubarb pie tomorrow for a cookout, in the rain. That’s really one of my favorite pies and so easy to make.
Sharon Weber says
My great grandmama used to make this every Spring from her own rhubarb patch. She made it just as you did, but she called it a “tonic” and we ate it from a bowl. I make it today from my own rhubarb patch and I am going to try the ideas you shared…especially in my yogurt! Thanks as always for your wonderful ideas!
Elaine R says
Rhubarb and strawberry at the same time here. Hubby s favorite. I’m trying to harvest between little rain bursts. 15 minutes outside, run for cover for 5 or 10 and try again. We are north of northern Montana and this year will take what rain we get without complaint as we haven’t had much. Sun is out again, off to grab some rhubarb!
Joan Donohue says
Love your posts! Filled with cute humour and really appreciate recipes made with only a few ingredients! Plus I love that you are from the Hudson River Valley! I was born in Albany and have relatives in Greenville/Dormansville area. Beautiful country over there. Also loved the tour of your gorgeous house. Sharing with my friends.
Carole says
As a deprived southerner, I’ve never had rhubarb. Perhaps I could substitute cranberries which do get shipped down here and is easy to freeze.
Northwest Florida is still in the 80s with a nice breeze.
Samantha Gray says
LOVE love love rhubarb! Never met something rhubarb i didn’t like. Definitely trying this.
sandy martinez says
Kevin,
XOXO to you as well!
Hey! Right on Man! we have rhubarb in abundance in our Lower Garden. I’ll make this to accompany our BBQ chicken tomorrow. Thanks for the inspiration. Wish you could come to our BBq…
~SAndy
Frantique says
Great simple recipe for my favorite from the garden. I love rhubarb sauce on a scoop – or 2 – of vanilla ice cream, on plain unsweetened yogurt, butter, then rhubarb sauce on toast – on anything when you are hungry for rhubarb! Pork roast, chicken – yes, any meat worth putting on the grill – YUMMMM.
Patti says
Our rhubarb is getting close to turning red here in eastern Washington state. I will definitely be making this as it sounds wonderful as an ice cream topping. I love, love your step-by-step directions with photos … your humorous comments always make my day!!
Brenda says
Kevin, we are in Oregon and we have rhubarb and strawberries at the same time…Raspberries are already ripening…way too early…
Jo says
Kevin, my best-ever rhubarb discovery was learning to add a quarter teaspoon bicarb soda (baking soda) to a pound of rhubarb when cooking – the alkaline soda neutralizes some of the rhubarb’s acid, and you can then use far less sugar when cooking it. Win, win:)
Kevin Lee Jacobs says
Hi Jo – Thanks for the tip. Will try on the next go-round!
Joy Windle says
Last week I enjoyed cardamon pound cake with a compote of vanilla-roasted rhubarb. Fabulous! I haven’t made the pound cake, but the vanilla-toasted rhubarb is my new’ go-to’. Try it!
Donna Cheung says
Hi Kevin, here in Manitoba, a prairie province in Canada we have been making a rhubarb sauce (compote?) forever. My mother being French Canadian always threw in a few thinly sliced navel oranges, peel and all…my favourite part of the whole sauce! This might be something that you might enjoy.
I am making your Rhubarb Galette right now!!
Richard says
Kevin,
Thanks for ALL your Great recepies And other Advice and Pics.
A friend who was from NEB, Lincoln, I think, in the ARMY, in Germany used to eat Rubarb raw w/only salt, like Celery. He loved it. I couldn’t imagine. Takes all kinds.
Connie says
My granddaughters make “Vermont Fun Dip”: raw stalks of rhubarb dipped in maple sugar.
Beverly, zone 6, eastern PA says
With this sauce, we made Rhubarb Parfait yesterday and photographed it outside with a garden backdrop. Forgive the non-matching spoons, Kevin, we are nowhere near your class of food styling. I am attaching the FB link which gives you credit (trackback?), although I am not totally sure it will work this way. Computering is not my strongest suit.
The Parfait was really different and very good! The plain Greek yogurt offset the rhubarb’s sweet/tart nicely. Thanks for a great idea.
https://www.facebook.com/photo.php?fbid=10206558356699381&set=a.1674649267820.2083553.1285105061&type=3&theater
Kevin Lee Jacobs says
Hi Beverly – So glad you tried the parfait! Unfortunately the link you sent doesn’t work for me, possibly because your FB page is private. Hopefully you can post the parfait photo here https://www.facebook.com/A-Garden-for-the-House-from-Kevin-Lee-Jacobs-141256039236578/, because I’d like to see it!
Beverly, zone 6, eastern PA says
Thanks for the instructions, Kevin. I think we were successful. The photo appeared on your timeline and is located below the photo of your sauce. Notice the lack of head room in the water goblet/parfait cup. We dove right in. And the best part is, I have leftover ingredients and I can make another pair of parfaits tomorrow!
Jennifer says
Its very good over cereal. However, I must admit, i now add just a little more water and strain the juice for my margaritas! If you like rhubarb, you will love rhubarb margies!
Nancy Bazemore says
Kevin–I’ve made the rhubarb three times already and eaten two pronto. Today I made chicken salad out of a big lone chicken breast. Even with seasonings, etc. it was blah. Soo–I added some of the latest batch of rhubarb and curry powder. It is delicious and a pretty pink. Sliced almonds on top. Thanks for all the wonderful ideas and recipes. Nancy
Deb says
Last week I roasted the rhubarb in the oven with sugar and 1/2 cup of red wine. OMG. The best I ever had.
Martha says
If you want to avoid white sugar, as I do, try adding cider syrup instead of the sugar and water. Boiled concentrated apple cider–delicious and gives a nice apply flavor–perfect with rhubarb! Love the stuff. (both rhubarb and cider syrup).
Dianne says
I’ve always found rhubarb with strawberry to be too sweet to eat more than a spoonful. My favorite mix is to combine blueberries with double the amount of rhubarb and this tastes amazing. I just use my frozen blueberries.
Mary says
Kevin, You are a great cook with recipes that make your mouth water. When it comes to air-conditioning, forget the window units and go for a wall mounted system. The best part is – NO NOISE! (and I mean putting your ear next to the compressor to see if it’s working) Loved my unit that cooled a large room with a great bonus: “wireless remote control” LOL
Deborah Goodman says
My Grandma always made rhubarb sauce and served it on her biscuits. They are a basic baking powder biscuit but when made for shortcake or as part of a dessert she added some sugar. I don’t know right off the top of my head how much because I don’t have the recipe card in front of me but it is the best duel purpose biscuit I’ve ever had. Simple, easy and so good. Now I need to go the farm stand and get some rhubarb.
Lois in CT. says
I found a use for rhubarb leaves quite by accident. We have, growing by our rhubarb, I mean right by our rhubarb, and even into our rhubarb, noxious thistle. The kind that sends out runners 8 to 12 inches underground in all directions. As I was cutting the rhubarb, I tossed some of the leaves onto 4 inch tall thistle plants and left them there. Several days later I picked up the leaves and the thistle had toppled over and was rotting! So I am now intentionally covering the thistle with rhubarb leaves. Don’t know how that will affect the runners, but this sure beats tackling every plant individually either by cutting or by digging it up! Perhaps this will help someone else, too.
Shelagh- The Gaited Gardner says
Hi Kevin,
Just wondering if this sauce would be suitable for water bath canning? I’m sure it would freeze but freezer space is at a premium with all the strawberries I’ve put up! Looks delicious and plan to make as soon as I hear your response. Cheers and stay cool.
Peggy says
Yummy on toast or & icecream
Arlene says
Love Rhubarb Sauce. A Dear friend (now gone) gave me this simply recipe and we love it. She also gave me a simply wisdom – always good on waffles but not on pancakes. So true. Also if you cannot add fresh strawberries you can add strawberry Jello to the mix with a little more water. Don’t complain till you try it. Thanks for all your great recipes Kevin.
KimH says
Lol. Just wondering, have you ever eaten rhubarb? It’s so sour that sourpusses prune up. Lol.
But you don’t have to add so much sugar… We like it with less than most..
KimH says
I actually use a couple splashes of lemon juice for the same purpose. Brightens the flavor and makes it delish!!
KimH says
Yum… Mine will be ready to harvest soon. I toss a couple splashes of lemon juice in mine… Brightens up the flavor and takes away some of the pungent. One of my favorite fruit…uhmm…Herbs.
Dee says
I love rhubarb, I confess I do put in the out of season strawberry. I just had a thought- I made your berry buckle last week….yum yum. I think I’ll make it again using this recipe for rhubarb and make it a rhubarb buckle- like the sound of that.
Love your blog- it snowed last week in Ohio!
Lois says
If you cover your rhubarb with water, bring it to near boiling point, drain that first water off and start over with your recipe. You’ll need only half as much sugar, add a pinch of salt to deal with the tartness.
kath moriarty says
Carole-in-Florida — I live in Virginia (too warm for rhubarb) but can get it in the Kroger grocery stores. Probably you have Publix? Try there.
Kevin — This stuff also makes a grand peanut butter sandwich, according to Rich.
Josie says
I have not tried this as of yet rhubarb is not up yet in the area Ingersoll Ontario Canada
but I have sent the recipe to all my friends it looks so delicious – can’t wait to make it as I have made many of your recipes and just have loved them all – keep on sending these Kevin
DeeDee says
Wow, finding this recipe saved me from certain waste and doom. I used no recipe and had cut (just guessing) six cups of rhubard, added 1/2 C. sugar and too much water into the pan all at one time. Then decided I should look up a recipe – after the fact – to see how much water I should have used (could have poured it out quickly at that point). All the sites I saw said to make a sugar water soup THEN add rhubarb. Oops. Then I found this and laughed with delight as my sauce gently boiled. I considered going outside (only 87 here in central Washington state) to cut some more, but I added some raspberry gelatin (thanks to Lois’ comment) and then read I could have added wine. Brilliant red color, tastes good warm. Thanks for the other comments and this new fav site, Kevin.
John A Root says
Have you ever added a few shakes of cinnamon with it? Amazing. Also try it with brown sugar. Amazing!
Joanne says
Here in Maine we make rhubarb sauce. Rhubarb and sugar–never any water. Served on freshly baked biscuits as a fine suppah. And Rhubarb Custard Pie.
kathleen passie says
My rhubarb is ready and I am making rhubarb sauce, pies, crisp, chutney, cake, and anything else I can think of! We LOVE it!!!
Christine Huffman says
Zone 7 here in the North Carolina Foothills. Rhubarb and strawberries at the same time…lucky us! XXXOOO, Chris
Linda Stone says
I make almost the same thing, but use less sugar and add concentrated frozen orange juice
Mary Anne Cella says
Any thoughts on how to make an already cooked rhubarb pie sweeter?
Tried one piece. It is just a bit tart.
Put it in the freezer until I could ask you.
Mary Anne
Lynn says
I always add some spice to rhubarb – cinnamon, nutmeg or cardamom (my favourite). Particularly good if serving with poultry.
Lynda says
We don’t get it that hot up here in Canada….thank you Jesus.
I love rhubarb and will definitely try this.
Thanks so much and love all your recipes.
Yvonne Finne says
I really enjoy rhubarb with blackberries rather than strawberries. Give those a try, too!
Julie R says
I know that I already commented earlier, and still have not got myself a polka dot spatula….where oh where to find one ? I will be making this easy recipe very soon. Just yesterday, I made 4 pounds of roasted strawberries, from the easy to do little recipe that you gave us Kevin. When I make the roasted strawberries, I don’t add as much sugar as the recipe says. I have a preference for the strawberries to be more on the tart side, so when I make them, I eyeball it and sprinkle sugar across the top of the strawberries til it looks like enough. It comes out with just enough sweet and just enough tart for me. Now to make the Rhubarb Sauce….Oh that sounds so good too.
Jo Ann says
Rhubarb is the best, eat it every year. My Mom liked to eat it raw.
FYI, a few years back. I too got tired of having to put the window air conditioner in my window. So I went to a Ductless heat pump system. You need to check into it. It cools as well as heats. It works great.
Donna Whitley says
Love, love, love rhubarb. I will be canning some to enjoy later in the year. Thanks for the great and simple recipe.
Kirsten says
I finish mine with a splash of Grand Marnier, also use Suger in the Raw-for a little deeper flavor. Great on a Cornish Game Hen!!
Kevin Lee Jacobs says
Hi Kirsten – A terrific addition, Grand Marnier. Must try!