Rhubarb Sauce for Ice Cream

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

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

Cook Time 15

Total Time 20

Servings 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