Rhubarb sauce is an unexpected yet delicious topping for ice cream. This tangy, vibrant sauce recipe offers a perfect balance of tartness and subtle sweetness, enhancing a simple scoop of vanilla ice cream.
Toppings are my trick for adding variety to otherwise repetitive meals, like ground beef tacos, with homemade guacamole and fresh corn salsa. It also works to build unique salads, with easy dressing recipes like maple dijon dressing. I have a whole collection of baking recipes if you love making things from scratch to use as toppings, mix-ins, and more.
Reader Love
"This is the best rhubarb sauce for ice cream I have ever made or eaten . It is one of the things all my grandkids ask me to make each of them (I have 8)."
- Shelley
⭐⭐⭐⭐⭐
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Why You'll Love This Recipe
- Only Four Ingredients
- Easy Peasy
- Gorgeous Bright Red Color
What You'll Need
- Rhubarb - Fresh rhubarb stalks, which are actually a vegetable, provide the tartness and the vibrant red color.
- White Sugar - Complements the tart flavor of rhubarb. It is necessary to thicken the sauce and sweeten it.
- Lemon - Both the rind of the lemon and lemon juice add brightness to the sauce.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: To a medium saucepan, add chopped rhubarb, sugar, peeled lemon rind, and lemon juice. Stir.
When peeling the lemon rind, avoid the white pith. It is bitter and not the flavor we want.
Step 2: Simmer over medium-low heat on the stovetop until the sauce has thickened, about 8-12 minutes. Stirring often.
Once thick, remove the lemon rind. Cool. Store in the refrigerator.
Tips and Tricks
Got green rhubarb stalks? Some rhubarb plants have green stalks instead of red ones. Use a couple of drops of red food dye, candied red hots, or beet juice to make the rhubarb sauce bright red if needed.
Need the sauce to cook faster? Cut smaller pieces of rhubarb. This will cause the rhubarb to cook down faster. However, it is not needed for a successful rhubarb sauce.
Want a smooth rhubarb sauce? Use an immersion blender or a food processor to blend the rhubarb sauce into a smooth sauce. Otherwise, this is technically more of a rhubarb compote.
Looking for a strawberry sauce? Make an easy strawberry topping as another topping option for ice cream.
Ingredient Swaps
- Oranges - Use orange peels and orange juice.
- Limes - Use lime zest and lime juice.
Special Diet Variations
Gluten Free Rhubarb Sauce: The recipe as written is already gluten free.
Dairy Free Rhubarb Sauce: Another dairy free recipe as written! However, if serving on ice cream, use a dairy free vanilla ice cream.
Low FODMAP Rhubarb Sauce: Rhubarb is a great low FODMAP ingredient. Based on testing from Monash University Food App, rhubarb is safe at 1 cup or 150 grams per meal. Serve this rhubarb sauce on lactose free ice cream if needed. My lactose free vanilla pudding is another easy dairy-free dessert option worth keeping in your back pocket.
Best Ice Cream Flavors
Beyond vanilla ice cream, which pairs well with the tangy rhubarb sauce, here are a few other options to try if you're feeling adventurous!
- Butter Pecan Ice Cream - Nutty flavor complements the tartness of the sauce.
- Cinnamon Ice Cream - Ice cream infused with warm spices enhances the cozy, fruity notes of the rhubarb sauce.
- Strawberry Ice Cream - Rhubarb and strawberries go together like peanut butter and jelly-a perfect pairing.
- Vanilla Frozen Yogurt - A great healthier option that still tastes great!
Ways To Use Rhubarb Sauce
While ice cream is hands down one of my favorite ways to enjoy rhubarb sauce, it's also a great option for other dishes.
Breakfast: Griddle Pancakes, Swedish Pancakes, Gluten Free Biscuits, Toast Topper, Yogurt Parfait with Homemade Granola, Swirl into Oatmeal or Greek Vanilla Yogurt, Add to Strawberry Smoothie Bowls
It is especially good drizzled over my gluten free baked oatmeal on a weekend morning. So good.
Savory: Oven Roasted Pork Tenderloin. If you want to go the savory route, my low FODMAP pork tenderloin is a natural match for a fruity sauce like this one.
Dessert: Topping on Angel Food Cake or Pound Cake, Pour over Cheesecake
Storing and Reheating
Store: Keep rhubarb sauce in a covered container in the refrigerator for up to four days.
Freeze: Chilled rhubarb sauce freezes great! Keep it in a freezer-friendly container for up to four months. Defrost before using.
FAQs
Yes, frozen rhubarb works well. Thaw it completely and drain excess liquid before cooking to avoid a watery sauce.
Prevent burning by cooking on medium-low heat while stirring frequently. A heavy-bottomed saucepan distributes heat more evenly, helping to minimize hot spots.
Unlike freezer strawberry jam, which requires an exact sugar amount, this rhubarb sauce allows for reduced sugar. However, it will taste much more tart than sweet.
If your sauce is not thick enough, simmer it a bit longer to reduce excess liquid. You can also stir in a small amount of cornstarch slurry to quickly thicken it without affecting the flavor.
Reduce excessive tartness by gradually adding more sugar while cooking.
For a smoother sauce, stir constantly while cooking and use an immersion blender at the end of the cooking process.
Absolutely. Rhubarb sauce can be made a day or two in advance and stored in the refrigerator. The flavors often deepen as it rests.
Without digging deeper into the rules of canning, I cannot recommend this recipe as a suitable option for canning.
More Rhubarb Recipies You'll Love
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Rhubarb Sauce
Ingredients
- 3 cups rhubarb chopped (Note 1)
- 1 cup white granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 4 strips fresh lemon peel (Note 2)
Instructions
- In a medium saucepan, add chopped rhubarb, sugar, lemon juice, sea salt, and strips of lemon peel. Stir.
- Turn the heat to medium low and slowly simmer the sauce until rhubarb is softened and the sauce is thick, about 8-10 minutes. Stir often to prevent burning.
- Once thick, remove the lemon peels. Allow the sauce to cool.
- Place rhubarb sauce in an airtight container in the refrigerator.
- Serve rhubarb sauce over ice cream, pancakes, or yogurt. Or enjoy by the spoonful!
Venessa Mandelkow says
I doubled it and froze half to enjoy later!
Shelley Person says
this is the best rhubarb sauce for ice cream I have ever made or eaten . it is one of the things all my grandkids ask me t o make each of them ( I have 8 ). some like it on ice cream others eat it with yogurt one on his oatmeal and also pancakes and waffles. I appreciate you and your effort in getting this out there where it could be found! I'm hooked , its my go to recipe now!! thank you so much !
Venessa Mandelkow says
Hi Shelley! Sounds like you need to make rhubarb sauce in bulk for all those grandkids. Thanks for taking the time to comment and let me know you love it. -Venessa