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Easy rhubarb sauce recipe

Easy rhubarb sauce recipe


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  • Dish type
  • Dessert
  • Dessert sauces

Perfect when rhubarb is in season and abundant. Freeze this sauce to enjoy rhubarb year-round.

34 people made this

IngredientsServes: 10

  • 250g (9 oz) diced rhubarb
  • 400g (14 oz) demerara sugar

MethodPrep:5min ›Cook:12min ›Ready in:17min

  1. Stir together rhubarb and sugar in large microwave-safe bowl. Cook on high, 12 minutes, stirring every three minutes. Serve hot over ice cream, or chill in refrigerator until ready to serve.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (30)

by KIM KOVACS

Altered ingredient amounts.I find the recipe too sweet. I rate it as a 5 with the following changes: Use the rhubarb in a ratio of 2:1 with sugar, for example, 1kg. rhubarb to 500g. sugar. Also, add a pinch of salt and some vanilla after it has cooked. My small batch cooked in 4 minutes.-15 Sep 2008

Altered ingredient amounts.I tweaked the recipe by doing the 2:1 ratio as Kim suggested but I put Granny Smith apples in with the rhubarb. I then added a dash of nutmeg, cinammon and two cupfuls of vanilla essence. There was just the right amount of sugar to ensure the rhubarb was slightly tart but enjoyable. This compote was lovely warmed over freshly cut banana.-23 Jun 2010

by KANDI_MARIE

Definately need this sauce when eating the rhubarb muffins. excellent and easy to make-15 Sep 2008


Healthy Rhubarb Recipes You Can Make in Just 45 Minutes (or Less!)

When rhubarb season is underway, make these quick and healthy rhubarb recipes for breakfast through dessert. Each delicious idea stars fresh rhubarb and includes other nutritious ingredients such as whole grains, vegetables, and lean protein.

Peak rhubarb season is short (just April to June), so while freshly picked rhubarb is around, make as many rhubarb recipes as you can. These healthy spring recipes all come together fast (just 45 minutes or less), so make time to try them all before the season ends. These favorite Test Kitchen-approved recipes will have you adding rhubarb to savory dishes like pasta and pork, and the rhubarb dessert recipes are low in added sugar for more healthy inspiration. Even if you&aposve never picked up rhubarb at your farmers market or local grocery store, these seven healthy rhubarb recipes will have you adding a bunch (or two) to your basket. If you missed rhubarb season, frozen rhubarb will work in a pinch.


Why we love this recipe

Got some fresh rhubarb and looking for a quick and easy rhubarb recipe? This rhubarb compote is for you! Making stew is one of the best ways to cook rhubarb if you ask me. It is so quickly made and create an absolutely delicious rhubarb sauce that is super versatile.

Made with 3 ingredients only, this is simply the best stewed rhubarb recipe ever. And can easily be customised with the addition of your favourite spices, condiments or even fruits!

I used this stew to make a Rhubarb Custard Tart and it was absolutely delicious. It will also be great over ice cream, with fresh fruits or as a breakfast and dessert topping!


  • 1 pound chicken cutlets
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 tablespoon grapeseed oil
  • ½ cup low-sodium chicken broth
  • ⅓ cup finely chopped shallot
  • ¼ cup white balsamic vinegar (see Tip)
  • 1 cup sliced fresh or frozen rhubarb
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh tarragon

Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase heat to high. Cook, scraping up any browned bits, until the liquid is reduced by half, 2 to 3 minutes. Add rhubarb and honey cook until the rhubarb is tender-crisp, about 1 minute. Stir in tarragon, the remaining 1/4 teaspoon salt and any accumulated juices from the chicken. Serve the chicken with the sauce.

Tip: The main difference between white balsamic vinegar and the darker version is simply color--the former is made with white-wine vinegar and the latter with red. We use white here to get the sweet-tart complexity of balsamic without affecting the color of the dish.


Recipe Summary

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • ¾ cup oats
  • ½ cup melted butter
  • 1 teaspoon ground cinnamon
  • 4 cups diced rhubarb
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.

Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.

Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.


Easy Rhubarb Recipe – Rhubarb Blueberry Sauce

Rhubarb is a perennial and it is one of the first edibles we have on our property. Since our rhubarb plant keeps getting bigger and bigger each year, I always looking for a new, easy rhubarb recipe that my family will enjoy.

This Rhubarb Blueberry Sauce compote recipe is one of my favorites. Sometimes I will make a plain rhubarb and sometimes I will substitute strawberries for the blueberries.

It really all depends on what I have on hand and what is the most affordable at the grocery store or the farmer’s market.

You can easily pick your rhubarb, chop it into one-inch pieces and then freeze it in containers until you need it. That way you can enjoy it with a variety of different fruits from spring to fall.

I love this recipe with apples after we go apple picking in the fall. Stewed rhubarb with blueberries is just one way that you can enjoy this dessert.

If you freeze the rhubarb, you can make this easy rhubarb sauce with almost any type of fruit including peaches, nectarines, and even raspberries.

Blueberry Rhubarb Compote

So, if you enjoy making compotes, you can certainly use this Blueberry Rhubarb Sauce as your base. If you aren’t familiar with the term, a compote is a fruit-based dessert that has a layer of fruit on the bottom and is topped with a drop biscuit type topping.

It’s baked until the biscuits are golden and the sauce is bubbly. They are relatively simple to make without a recipe. But, if you want a recipe, you can use this one from Ally’s Kitchen. It’s very similar to the one that I make.

Remember that if you cannot find rhubarb at your local grocery store, you might want to check with a local farmer’s market. We try to buy a majority of our fresh fruits and vegetables from local growers during the summer.

I really think that they taste fresher coming from only a few miles away rather than from across the country. Or, you can always try growing a crop in your own back yard. It’s quite easy to grow and you’ll always have it when you need it if you do.

What can I use this for?

This healthy rhubarb dessert is also delicious served with sweetened ricotta cheese or served over French vanilla ice cream. Or, you can serve this blueberry rhubarb sauce compote on top of waffles or pancakes.

Why not drizzle it over the top of pound cake, a yellow cake, or a bundt cake recipe? Or, I enjoy eating it spooned over the top of my yogurt for breakfast. There are so many different possibilities.

Or, if it is close to the holidays, you can give a jar of this blueberry rhubarb sauce as a gift. Why not include a pancake or waffle mix, a few pretty kitchen towels, a wooden spoon, and recipe cards for a kitchen gift or Christmas gift for a newly married couple.

Can I freeze this recipe?

Yes, you can double or even triple this recipe and then freeze it to use throughout the year. Just be sure to use freezer-safe containers that seal tightly.

You don’t want your blueberry rhubarb sauce to get freezer burn or take on the flavors of other things in the freezer. This easy rhubarb recipe should last properly sealed for up to six months in the freezer.

It won’t last all the way until your next crop of rhubarb but it will give you a few extra months. This easy rhubarb recipe will last from three to five days in the refrigerator.

You may also like these rhubarb recipes:

Finally, if you liked this easy blueberry rhubarb sauce, you might want to try a few of these.


This sauce uses pectin, a thickener that’s naturally found in lots of fruits to thicken the sauce. That’s why it has an almost jammy-like consistency when finished.

There are plenty of ways to thicken a sauce but my favourite for this recipe is the tiniest bit of Xanthan gum at the end. And I mean tiny, like 1/32th of a tsp! The Xanthan gives it a little extra shine but it’s totally optional.

You could also use icing sugar to replace the white sugar and thicken the sauce as icing sugar contains cornstarch which will thicken the sauce. But it’s really not needed.

If you’re interested in learning more about how to thicken sauces you can check out this guide I made with 6 effective ways to sauce thickening.


Top 10 rhubarb recipes

Discover our best rhubarb recipes. The stalks of this tart pink veg can be cooked in a range of delicious dishes, from cakes and crumbles to jam and chutney.

Rhubarb is a truly special ingredient, with its vivid pink colour and distinctively tangy taste. The stalks of this versatile vegetable can be stewed, poached, roasted and puréed in a range of delicious sweet and savoury dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless!

There are two types of rhubarb grown in the UK. Forced rhubarb (available from January to early February) is grown under pots and has a more delicate texture and flavour than maincrop rhubarb (available in springtime, from late March – June) which is grown more slowly outdoors and has a deeper flavour. Both varieties will be too tart to eat on their own, so need to be cooked with sugar to sweeten them.

Whilst some may argue that rhubarb is at its best when simply roasted and served with ice cream, we think that there’s so much more to this rosy veg. Check out our list of favourite recipes for a mixture of traditional and new ways to serve rhubarb.

1. Rhubarb crumble

Kicking off with a comfort food classic, our rhubarb crumble is the ultimate pudding to share with family and friends. Indulge in this heavenly combination of sharp fruity filling with sweet crumbly topping and creamy vanilla custard.

Try more rhubarb crumble flavours such as rhubarb & strawberry crumble with custard, or rhubarb & ginger crumble. We’ve also recreated the flavours of this dish in a delicious rhubarb & custard pie with butter crumble.

2. Rhubarb gin

With the craze for gin not showing any sign of slowing down, fans of this tipple will love our rhubarb infused version. Readily instagrammable and super refreshing on a hot day, this pretty pink drink will go down a treat.

Mix up more zingy cocktails using a rich rhubarb cordial, sip on a fruity rhubarb & strawberry vodka or recreate traditional flavours in a rhubarb & custard cocktail,

3. Rhubarb & custard meringue tart

Bake our eye-catching rhubarb & custard meringue tart for an impressive dinner party showstopper. Blitz some of the rhubarb and combine it with the custard filling for an extra flavour injection, then layer the remaining stems over in a pretty pink moisaic arrangement. The mini Italian meringues are also tinged with rhubarb and make a dainty topping to crown this pudding glory.

If you can’t decide on a tart or crumble then why not get the best of both worlds in a rhubarb & almond crumble tart. Another dazzling dinner party dessert comes in the form of our dreamy rhubarb ripple & gingerbread cheesecake topped with elegant swirls of rhubarb and ginger compote. Fans of classic French dessert will also love our colourful rhubarb tarte tatin, delicately flavoured with star anise.

4. Rhubarb crumble muffins

Another tasty reinvention of the classic crumble comes in the form of our moreish rhubarb crumble muffins. These generously sized bakes have a beautifully moist texture from the rhubarb stalks, whilst the crunchy topping captures the essence of a crumble.

Create more brilliant bakes with these tempting rhubarb & custard muffins. The oozing custard centre gives these plump sponges a luxurious quality akin to a self saucing pud, althouth they are still delicious when eaten cold.

4. Rhubarb & vanilla jam

Make a batch of our fabulously fruity Rhubarb & vanilla jam and spread liberally on toast. This compote also works well when swirled in a creamy porridge or yoghurt.

Try our rhubarb & ginger jam for a flavour variation or serve rhubarb compote with vanilla crème fraîche & pancakes.

5. Rhubarb & custard cake

It’s only natural that the classic combination of rhubarb and custard would be reinvented in a light and fruity cake and we are so glad it was. Use homegrown roasted rhubarb to maximise on flavour. Enjoy a slice of this moist sponge whilst relaxing with a cup of tea or serve with a dollop of yoghurt for dessert.

We’ve got plenty more rhubarb-laden baked goods for you to try:

6. Rhubarb & date chutney

There’s plenty to celebrate in our punchy rhubarb & date chutney which provides the perfect mix of sweet and tartness. Leave this spicy spread to mature for a month to develop a full-bodied flavour. It will provide the perfect accompaniment to cheeses, pâté, popaddoms and cold meats, or is equally delcious when slathered in sandwiches.

If you’re short on time, then rustle up our simpler rhubarb chutney which only takes 5 minutes to prepare.

8. Rhubarb & ginger syllabub

For more pots of creamy rhubarb goodness, dig your spoon into a white chocolate mousse with poached rhubarb, or make some litttle rhubarb & strawberry meringue pots for a low-fat version which uses only five ingredients. If you are looking for a stunning party centrepiece, why not whip up our boozy rhubarb fool trifle.

9. Russian shashlik with rhubarb sauce

As well as being a sweet sensation, rhubarb makes an excellent addition to savoury dishes. These Russian-style lamb kebabs are enhanced with a drizzle of rhubarb sauce. They’ll be great to share with friends and family at a casual gathering or spring barbecue if you are lucky with the weather.

10. Rhubarb and ricotta bread & butter pudding

Combine rhubarb with creamy ricotta in a classic bread & butter pudding which is guaranteed to please a crowd.

Experiment with this ingredient in other tradiitonal desserts such as a rhubarb steamed pudding or go further afield and whip up an American-style rhubarb & orange slump complete with fluffy dumplings and a fruity sauce.

If these indulgent puds don’t satisfy your rhubarb cravings, then why not pair them with a vibrant pink rhubarb & star anise sorbet. As well as jazzing up your pudding bowl, this zingy ice cream acts as a perfect palate refresher to round off the meal.


Our Very Best Rhubarb Recipes

Though tart and slightly sour when raw, rhubarb is surprisingly sweet and versatile in these delicious recipes. Make the most of it with fresh cocktails, decadent desserts and meaty main dishes.

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Photo By: Matt Armendariz ©Copyright 2015

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Photo By: Jonny Valiant ©2010

Grilled Rhubarb Brown Betty

Rhubarb, the delicious spring and summer treat, shines in this brown betty cooked right on the grill.

Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake

We start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

Rhubarb Short Ribs

Dollop rhubarb jam on your short ribs midway through cooking. By the time the ribs are fall-off-the-bone tender, the jam will have reduced into a deliciously thick and syrupy glaze.

Strawberry Rhubarb Crisp

Ina dresses up the classic spring combination of strawberry and rhubarb with a buttery oat topping and orange zest and juice.

Rhubarb Jam Bars

Although rhubarb and strawberries are a popular duo, Valerie skips the berries for these simple dessert bars. Valerie says it's because "I think rhubarb deserves to be its own star."

Rhubarb Gelatin with Cream

This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)

Grandma's Strawberry-Rhubarb Pie

If you're a fan of good, old-fashioned pie, you'll love this recipe. It requires a bit of work to make but is completely worth it. The homemade crust is flaky and buttery, and the strawberry-rhubarb filling is perfectly sweet and delicious.

Rhubarb Spritz

Valerie&rsquos rhubarb spritz is almost too pretty to drink! To achieve the perfectly pink color, she simmers rhubarb with sugar and lemon to form a syrup, which she combines with elderflower liqueur and chilled prosecco or club soda.

Rhubarb Crumble

Serve this oat-and-hazelnut-topped rhubarb crumble warm, with freshly whipped cream or vanilla ice cream.

Baked Donuts with Blood Orange, Rhubarb and Blueberry Glaze

Molly&rsquos baked donuts are almost too cute to eat! She tops each donut with a colorful glaze and pretty sprinkles.

Strawberry Rhubarb Upside-Down Cake

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Rumbarb

You might love rhubarb in your pies, but follow GZ's lead and use it to make cocktails, too. He boils it down in a sweet syrup, then pairs it with a splash of pomegranate juice and two kinds of rum.

Upside-Down Rhubarb Bread

Turn pretty, pink rhubarb into an incredibly elegant upside-down cake. Simply invert the cake onto a platter to show off the colorful design.

Coconut Pudding with Roasted Rhubarb

Molly balances the tartness of the rhubarb by roasting it with sugar, vanilla and a pinch of salt, then serves the fruit directly on top of a sweet coconut pudding.

Raspberry Rhubarb Crostata

Ina&rsquos beautiful crostata is the perfect treat to serve a crowd. It&rsquos much easier to make than pie, but looks (and tastes) just as delicious.

Glazed Ham with Grape-Rhubarb Compote

Rhubarb isn&rsquot just for desserts. When reduced to a sauce with grapes, mustard and just a few spices, it becomes a delicious glaze for tender, salty ham.

Strawberry-Rhubarb Slump

The name may be unfamiliar, but a slump is in the family of cooked or stewed fruit with raised dough on top a cousin to the cobbler, a slump is topped with dumplings instead of biscuits. The effect is like pie, but easier to make.

Geometric Rhubarb Tart

Sliced strategically, a stalk of rhubarb turns into an angular work of art when artfully arranged on a frangipane tart filling.

Strawberry-Rhubarb Buckle

Similar to a coffee cake, Geoffrey&rsquos strawberry-rhubarb dessert is topped with a cinnamon-sugar streusel and baked until golden. Serve with whipped cream or ice cream for a truly decadent spring dessert.

Strawberry Rhubarb Shortcake

Layer a mixture of cooked rhubarb and strawberries with vanilla cake and freshly whipped cream.

Strawberry Rhubarb Margaritas

A simple syrup helps to cut the tartness of the rhubarb in this refreshing seasonally-inspired margarita.

Strawberry-Rhubarb Crumble

Strawberry, lemon juice and rhubarb come together in this rustic crumble. Add a dollop of whipped mascarpone topping for an elegant touch.

Rhubarb Custard Pie

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Rhubarb Compote

Stew slightly sour rhubarb with sugar, honey and cinnamon until it's soft enough to spoon over vanilla ice cream.

Rhuberry-Basil Pink Lemonade

This isn't your ordinary pink lemonade, thanks to GZ's use of all-natural colorings and flavors: a rhubarb-steeped syrup and a strawberry puree laced with fresh basil.

Strawberry Fruit Salad with Rhubarb Simple Syrup

This fresh fruit salad is well worth a trip to the farmer&rsquos market. Assorted berries, mint and basil are tossed together and dressed with a sweet-tart rhubarb syrup.

Lemon Bundt Cake with Berry Rhubarb Glaze

For a special occasion, dress a simple Bundt cake up with a sweet rhubarb glaze.

Rhubarb Upside Down Cake

The key to Geoffrey&rsquos classic upside-down cake? Before baking, he combines a mixture of rhubarb, sugar, honey, lemon and herbs. He sets half the liquid aside, then uses it as a syrup to drizzle on the finished dessert.


How to freeze rhubarb sauce

Rhubarb is at it&rsquos prime in spring and can be harvested through the first half of summer. A good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer but they become woody and don&rsquot taste as good.

If you can&rsquot stand the thought of letting any of that precious rhubarb go to waste, be sure to harvest it before mid-summer. Chop it up and store it in freeze bags or containers. If you want to go the extra mile, make some of your rhubarb into this amazing rhubarb honey sauce and freeze it up for a fresh treat any time of year.

To freeze rhubarb sauce, allow it to cool to room temperature. Add the sauce to freezer containers up to the top of the lid to help prevent frost buildup. You can store the rhubarb sauce in a deep freezer for 6-9 months as long as it is kept constantly frozen.

Don&rsquot freeze in glass jars because sauces will expand some as they freeze and you may open your freezer to an unpleasant surprise of broken glass and sauce everywhere.