This old-fashioned rhubarb sauce is wonderful when spread on toast or English muffins, but it’s just as good drizzled on ice cream or yellow cake. It’s always an easy way to use and freeze your rhubarb.
“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. 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.” —Stella Van Vloten, North Easton, Massachusetts
A few notes:
- There are many varieties of rhubarb and Victoria Cherry Rhubarb is one of the best with deep red stalks.
- If you wish, you can try the recipe with less sugar or substitute with splenda but we like the original recipe.
- If you over sweeten your rhubarb you can counter act it by adding ½ tsp or more of citric acid.
- Some people used to enjoy rhubarb sauce much like applesauce! You can add nutmeg to the top of you like.
- Store in the freezer if you wish, and then it’s convenient to have on hand for unexpected coffee guests.
- Otherwise, keep the rhubarb sauce in the fridge. It won’t last long!
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
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.