Rhubarb Sauce

I remember so well the time back in the early 1920s spent with my aunt and two cousins in Salem Depot, New Hampshire, every summer. My aunt was a wonderful cook, and one of the things I remember most is the rhubarb sauce she made. It tasted as though it had been mixed with strawberries.

After I was married in 1936, she gave me her recipe for rhubarb sauce. I have shared it with many friends, and everyone agrees: Follow the recipe to a T and you will have the most delicious rhubarb sauce you have ever tasted.


2 cups water
2 scant cups sugar
3 pounds rhubarb cut into 1-inch pieces


Make a syrup with the water and sugar. Boil together a few minutes.

Add rhubarb to syrup when it starts boiling in center. Watch closely and let boil just 1 minute.

Now here is the trick that makes ordinary rhubarb sauce a Sauce Deluxe: Pour into a bowl or pan with a tight cover. Leave tightly covered until cold, and you will find a sauce very different from any you have ever eaten.

Cooking & Recipes


Stella Van Vloten, North Easton, Massachusetts


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There's something missing

There's something missing here. It says "...let boil just 1 minute." However, the instant you add the rhubarb to the boiling syrup, the boiling stops, and it takes several minutes to start boiling again. When do you start timing the one minute? When you add the rhubarb (in which case it doesn't "boil") or when the syrup begins to boil again?

Hi Charles, thanks for

Hi Charles, thanks for commenting. You should start timing (1 minute) when the syrup and rhubarb starts boiling again, after you've added the rhubarb. Enjoy!