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.
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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.
How to Make Rhubarb Sauce
- Combine chopped rhubarb, maple syrup, lemon zest, and a small amount of water in a saucepan.
- 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.
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.
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.
Rhubarb Sauce for Ice Cream
Ingredients
- 2 cups finely chopped rhubarb
- 1/4 cup maple syrup
- 1 tsp lemon zest
- 1 tbsp 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
Happy rhubarb season! – Lizzie
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