Mom’s Rhubarb Sauce Recipe is sweet, tangy and perfect for topping buttered toast, served over top of ice cream, or even to top your grilled chicken! This 5 ingredient recipe is so easy to make. It is also great in pastries and muffins. Mom used to make Rhubarb Sauce often when I was growing up. This plant was always plentiful back those days. More so than it has been for me in recent years (unless I visit home!). However, I really hate to buy it. 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 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. 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 and 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 pinterest board dedicated to this spring delight!
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More delicious rhubarb recipes to try!
Mom's Rhubarb Sauce
- 4 cups rhubarb diced
- 1/2 cup water
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp 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.
One serving equals 2 tablespoons.