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Rhubarb Sauce has become my favorite way to enjoy rhubarb. The sauce is delicious by the spoonful, but it’s also beautifying and complimentary with any treat as a condiment.
Enjoy this seasonal sauce each spring or summer, or year round if you can access frozen rhubarb.
This recipe is perfect for a variety of whole food, real food diets, including Paleo, AIP, Keto, GAPS, VAD, Gluten-free, Dairy-free and Refined Sugar-free, Beautiful Rhubarb Sauce is sweetened with pure maple syrup — (or the GAPS / keto variations).
Ingredients in Rhubarb Sauce
Just a few ingredients make this treat:
- rhubarb
- water
- maple syrup (or honey for GAPS/low carb liquid sweetener for Keto)
- butter — or omit this ingredient for dairy-free, unless you plan to serve warm: sub with coconut oil
What to eat Beautiful Rhubarb Sauce with …
Use Rhubarb Sauce:
- in parfaits (layered with Stabilized Whipped Cream or yogurts: AIP Tigernut, Oat or Cashew)
- on cake or muffins
- over ice cream
- layered in popsicles
- on top of 2-Ingredient Chia Pudding
- on bread or toast (Here are 17 GF breads, Keto bread, GF Rice bread, and Paleo & AIP bread recipes.)
- with waffles (Keto, Paleo, GAPS waffles, Paleo & AIP Waffles)
- or alongside homemade Vanilla Custard (Keto, Paleo, GAPS)
- warm or cold
Rhubarb Sauce is the loveliest shade of pink. And the texture and thickness are just perfect.
It would even make a sweet, spring gift in a mason jar.
How to store leftovers
Leftovers keep for 5 days in the fridge. I like to store mine in a mason jar, like jam.
You can also freeze Rhubarb Sauce. Leave 2″ headroom in your mason jar (to prevent breakage), and freeze for up to 3 months, or maybe longer. Be sure to use wide mouth jars, as jars with tapered necks can snap at the neck during freezing.
When ready to use again, defrost in the fridge overnight.
Beautiful Rhubarb Sauce
Equipment
- saucepan
Ingredients
- 6 slightly heaping cups rhubarb , chopped, from about 6 big stalks rhubarb
- ⅔ cup filtered water
- ¼ cup maple syrup (Use favorite liquid low-carb sweetener for Keto. Use honey for GAPS.)
- 2 Tablespoons butter or omit this ingredient for dairy-free, unless you plan to serve warm: sub with coconut oil
Instructions
- Place rhubarb and water in a medium-large sized saucepan. Bring water to simmer over medium-high heat. Reduce heat to low. Cover and cook for 5 minutes.
- Remove lid and simmer 3 to 5 additional minutes, stirring, so water evaporates slightly but the bottom doesn't scorch.
- Turn off heat. Add maple syrup (or low carb sweetener or honey) and butter/coconut oil, stirring to mix.
- Serve or store in refrigerator. Keeps 5 days.
Notes
Nutrition
You can Pin this recipe here:
Chia Pudding with Rhubarb Sauce
If you want to make the chia pudding pictured in some of the rhubarb photos, it’s lovely, simple and goes great with the sauce. The pudding is unsweetened, so the rhubarb sauce compliments it perfectly. Find 2-Ingredient Chia Pudding here.
Renee Kohley says
We LOVE rhubarb! What a great seasonal recipe to have around for a special treat!
Megan Stevens says
I think so, too! This is my new go-to! Thank you!!
Evelyn says
I love easy recipes!
I’ve never had rhubarb before, I’ll have to break out of my mold and try it soon. This recipe looks like the perfect recipe for me to try for my first time having rhubarb.
Megan Stevens says
Oh great! Enjoy!
thefoodhunter says
Can you believe I’ve never had rhubarb!
Megan Stevens says
Noooo!! You need to! 🙂
linda spiker says
This is really a beautiful recipe!
Megan Stevens says
Thank you! <3
Emily @ Recipes to Nourish says
LOVE all of that beautiful rhubarb sauce floating on top of the chia pudding. Swoon. I bet it’s absolutely delicious on cake too! I see that pretty cake in the background, so much love put into that frosting. xo
Megan Stevens says
So sweet. Thank you xoxo Emily!! 🙂
Anna @GreenTalk says
Always want to try rhubarb!
Megan Stevens says
You haven’t? Oh Anna, the gardener…! It’s so much fun to grow! 🙂
Anya says
What a lovely rhubarb recipe! So beautiful and nourishing!
Megan Stevens says
Thank you, Anya!
Anna says
This looks amazing!! I love rhubarb and the chia seed pudding looks good too! 🙂
Megan Stevens says
Thank you, Anne! 🙂 I hope you get to make them this spring!
Adrienne Cornelsen says
Can you use swerve instead of liquid sweetner? Has anyone tried?
Gloria says
I have been Eating & making rhubarb sauce since childhood. I grew up on a farm. My mom had a large patch of rhubarb. Currently I get rhubarb at Farmer’s Market & sometimes at a grocery store. I like adding a 1/2 tsp of grated ginger to a serving of rhubarb sauce. I haven’t tried maple syrup as sweetener, I will on the next batch I cook. I frequently put rhubarb sauce over oatmeal. Another fave is a bagel with cream cheese, smoked trout & sprinkle of dill.
Megan says
Hi Gloria, thank you for sharing! Those are great memories, connecting rhubarb with childhood; it’s an especially nostalgic produce item, often attached to growing up type stories in a good way. I love your use of rhubarb sauce in a savory setting. We’ll have to try that. I grew up eating smoked trout and love it. Yum!