Sweet and tangy, Mom’s Rhubarb Sauce Recipe is perfect for topping buttered toast or served over top of ice cream. It is also great in pastries and muffins (or on a muffin!).
Mom used to make Rhubarb Sauce often when I was growing up. Rhubarb was always plentiful back those days. More so than it has been for me in recent years (unless I visit home!). However, I really, really hate to buy rhubarb. It doesn’t matter if it’s from a roadside stand or a grocery store, it is so expensive!
Three years I’ve attempted to have my own rhubarb plants in our new home. Two years we were unsuccessful. However, last year, I put my foot down and told Grumpy he had to listen to me when it came to growing rhubarb. I may not know much about growing plants and have a brown thumb, but you pretty much have to pay no attention to this stuff! After all, it grew up along the shed at my Uncle Jimmy’s farmhouse I used to live in, and I did nothing to take care of it! Ever!
This year, I was rewarded with gorgeous red stalks of rhubarb. Not a ton of it, but as the years go by, it will spread and flourish. As long as Grumpy lets me take care of it…by doing nothing to it! 😉
Mom’s Rhubarb Sauce Recipe is so simple! It only has 5 ingredients. Rhubarb, water, sugar, salt, and vanilla! It takes mere minutes on the stovetop to be cooked and once cooled down, is ready to eat!
Do you love rhubarb as much as I do? Then be sure to check out some of my favorite rhubarb recipes below and be sure to follow my rhubarb recipe pinterest board!
- 4 cups diced rhubarb
- 1/2 cup water
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Place Rhubarb, water, salt, granulated sugar, and vanilla extract in heavy bottomed sauce pan over high heat. Bring to a boil and turn down to medium-low heat. Cook for 5-10 minutes. Remove from stove top and let cool. Store in airtight container in refrigerator up to 1 week. Can freeze for up to 3 months.