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    Home » Recipes » Dressings & Sauces

    Rhubarb Sauce for Ice Cream

    Published: May 21, 2021 / Modified: May 21, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 10 Comments

    260 shares
    Jump to Recipe Print
    image of ice cream with rhubarb sauce under text box with recipe title
    small bowls of vanilla ice cream topped with rhubarb sauce spread out on a counter
    images of ingredients for rhubarb sauce and ice cream with the sauce separated by text box

    Learn how to make an easy rhubarb sauce with only three ingredients, including a touch of maple syrup in place of refined sugar. This delicious recipe is a wonderful addition to vanilla ice cream for a seasonal and pretty dessert that’s perfect for summer entertaining.

    small bowl of vanilla ice cream with rhubarb sauce on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    It’s not news to anyone that rhubarb pairs very well with sweets and desserts. There’s tons of recipes for rhubarb crisps, cakes, bars, and crumbles that prove this point.

    This rhubarb season, I wanted to come up with some sweet recipes that were a little different than your classic rhubarb crisp. That’s when I started to think about ice cream! Surely rhubarb could be turned into some type of ice cream topping, right? And right I was!

    So here it is…my sweet rhubarb sauce! Most recipes for this sauce call for a ton of sugar, but I found that only a little sweetness from maple syrup was necessary. Using less sugar also allows the true flavor of rhubarb to shine. To round out the recipe, I added some lemon zest. YUM.

    While I highly recommend that you pair this rhubarb sauce with vanilla ice cream, you can also use it in many other ways. Read on to learn more.

    stalks of rhubarb next to a maple syrup container and a lemon on a counter

    How to Make Rhubarb Sauce

    1. Combine chopped rhubarb, maple syrup, lemon zest, and a small amount of water in a saucepan.
    2. Bring to a boil, then reduce heat and let the sauce cook down. The end!

    Seriously, it doesn’t get much easier than that. For the full recipe instructions and ingredient amounts, scroll down to the recipe card towards the end of this post.

    PS: you can use fresh or frozen rhubarb for this recipe. Check out my tutorial on freezing rhubarb if you have a lot on hand.

    diced rhubarb, maple syrup, and lemon zest cooking in a saucepan

    Do you peel rhubarb for sauce?

    There’s no need to peel off the outer layer of skin from rhubarb before making this recipe. The rhubarb breaks down during the cooking process.

    How long does rhubarb sauce last in the fridge?

    Store rhubarb sauce in a sealed glass jar or airtight container in the fridge for 7 to 10 days. Be sure to inspect it for any signs of spoiling before using.

    Can rhubarb sauce be frozen?

    Yes, it freezes very well. Store in a freezer-safe container for at least 3 months. You can also freeze it in an ice cube tray, then transfer the frozen cubes to a bag or container to have small portions of the sauce for future use.

    rhubarb sauce in a glass jar next to diced rhubarb and a napkin

    What to Do with Rhubarb Sauce

    • Use it as an ice cream topping.
    • Stir it into Greek yogurt.
    • Spoon it into your morning oatmeal.
    • Serve it over pancakes.
    • Spread it on a grilled cheese sandwich.
    • Add it to a charcuterie board.

    If you’re looking for more ways to use rhubarb, check out the Double Chocolate Rhubarb Brownies, Sweet Strawberry Rhubarb Salsa, Blueberry Rhubarb Jam, and Strawberry Rhubarb Baked Oatmeal Muffins.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    small bowl of vanilla ice cream with rhubarb sauce on a counter

    Rhubarb Sauce for Ice Cream

    This simple recipe uses maple syrup in place of refined sugar and comes together in 20 minutes. It's a great addition to ice cream for a summer dessert!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 servings
    Calories: 67kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 cups finely chopped rhubarb
    • ¼ cup maple syrup
    • 1 teaspoon lemon zest
    • 1 tablespoon water
    • Vanilla ice cream - for serving

    Instructions

    • Combine the rhubarb, maple syrup, lemon zest, and water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium or medium-low, so that a steady simmer remains. Stir frequently, and cook until the rhubarb has broken down and thickened, about 15 minutes. You may need up to 30 minutes of cooking time.
    • Remove the rhubarb sauce from heat. It will continue to thicken as it cools, but you can serve it immediately if desired.
    • Spoon over vanilla ice cream, and enjoy!

    Notes

    • Fresh or frozen rhubarb can be used in this recipe.
    • Nutrition facts are only for the rhubarb sauce and do not include the ice cream.
    • Store rhubarb sauce in an airtight container in the fridge for a week or more and in the freezer for at least three months. You can also freeze it in an ice cube tray to make individual servings.
    • Rhubarb sauce can also be used in yogurt, on pancakes, as part of a charcuterie board, on a grilled cheese sandwich, or spooned into oatmeal.

    Nutrition

    Serving: 0.25cup | Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 222mg | Fiber: 1g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy rhubarb season! – Lizzie

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    260 shares

    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

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    1. Carla @ Foodie Digital

      August 27, 2024 at 12:24 am

      5 stars
      I put my 9 year old to work on this recipe using some rhubarb we were gifted. The instructions were clear and the end result was tangy and delicious! She served it in parfait glasses with chia pudding and granola, a new family fave.

      Reply
      • Lizzie Streit, MS, RDN

        August 29, 2024 at 3:37 pm

        Aww, yay! That’s so great to hear. I’m thrilled this was a hit, and it sounds like your 9 year old served it in such a delicious way!

        Reply
    2. Pallawi Chaudhari

      August 15, 2023 at 6:15 pm

      Can we soften the vanilla ice cream, mix rhubarb sauce and freeze it again?

      Reply
      • Lizzie Streit, MS, RDN

        August 16, 2023 at 1:59 pm

        I haven’t tried it, but I think it would probably work!

        Reply
    3. Erica Shaver

      June 06, 2023 at 11:45 pm

      5 stars
      The best way to have rhubarb IMO. Goes great with yogurt, oatmeal, smoothies or on top of fish/pork as well!

      Reply
      • Lizzie Streit, MS, RDN

        June 07, 2023 at 12:25 pm

        Thanks so much for your 5-star review, Erica! I agree that it’s great in savory dishes too!

        Reply
    4. Lori

      June 01, 2022 at 9:19 pm

      Can lite maple syrup be used in this recipe?

      Reply
      • Lizzie Streit, MS, RDN

        June 02, 2022 at 10:11 am

        Hi Lori, yes that should work just fine!

        Reply
      • Annette

        July 07, 2023 at 3:18 pm

        I used sugar free and it was delightful. What a great recipe!

        Reply
        • Lizzie Streit, MS, RDN

          July 07, 2023 at 4:51 pm

          Hi Annette, I’m so glad you enjoyed the recipe!

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