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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!
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 67kcal


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


  • 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!


  • 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.


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