Rhubarb sauce is one of the easiest recipes I know. You can either make it fresh throughout the summer or make a huge batch (to can) and have throughout the winter. 

We all know that if you have a rhubarb plant, you likely have more rhubarb than you could ever want. This rhubarb sauce recipe is a really good way to utilize a lot of rhubarb! 

This recipe is only for 1 quart of rhubarb sauce. If you want to can a significant amount, I highly recommend not worrying about measuring and just filling a stock large pot up with fresh rhubarb chunks and seasoning it to taste. 

Save money

I personally love to can rhubarb sauce because it can significantly offsets my grocery bill in the winter. I love having fruit on plain yogurt and fruit is so expensive in the winter, especially in Alaska! By canning rhubarb sauce, I can have a yogurt topping that costs pennies! If you aren’t into canning, you can also freeze the sauce as well.

Rhubarb sauce for everything

This sauce is a great topping for so many things!

• Ice cream
• Pancakes
• Yogurt
• Biscuits
• Angel food cake 

Measure with your heart

This sauce can truly be a measure with your heart type of recipe – you can’t screw it up! All the spices are optional! Taste along the way and make it how you like it! 

Optional spices to add:

• Cinnamon
• Ginger
• Clove
• Allspice
• Cardamom
• Vanilla or vanilla bean paste

Variations of rhubarb sauce

Another way to change up this recipe is to add another fruit! Since rhubarb is tart, I would recommend adding something that is sweeter like strawberries, blueberries, or mango. 

Other ways I like to utilize rhubarb:

• Slice and freeze into 1” cubes (to use for muffins, fruit crisp/cobbler, etc)
• Rhubarb simple syrup