Mom’s Rhubarb Sauce Recipe is sweet, tangy and 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. 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, 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!
Pin it then scroll below to print Mom’s Rhubarb Sauce Recipe!
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!).
- 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.