Rhubarb Sauce

Some families consider asparagus or morel mushrooms the first sign of spring, but for us it will always be the tart, crunchy stalks of rhubarb.

I make this sauce every year and put it on everything. Spoon it over ice cream, spread it on top of vanilla cheese cake, stir it into oatmeal or overnight oats or spread it on some toast with ricotta and top with sliced strawberries. If you are looking for a simple, but elegant Mother’s Day dessert use this sauce to create Rhubarb Fool. Fold the sauce into whipped cream, spoon it into a champagne flute, garnish with a sprig of mint, and you’re done! You can find the recipe for the Mother’s Day Dessert at the Omaha Farmer’s Market site, or if you just want the sauce recipe you can find it below.

Rhubarb sauce keeps in the fridge for months, which is just another reason to love it.

Rhubarb Sauce


  • 1 1/2lb rhubarb
  • 3/4 cups granulated sugar
  • 1/4 cup orange juice
  • 2 Teaspoons vanilla bean paste


Toss the rhubarb, sugar, orange juice and vanilla bean paste into a medium sauce pan and set over medium heat, stirring occasionally until the rhubarb begins to fall apart. This should take about 20 minutes. Use an immersion blender to purée the rhubarb. The purée is finished when it’s thick enough coat the back of a spoon and maintain a line drawn through it. If it doesn’t hold the line let it simmer for a bit longer. Continue to stir occasionally. If you want a smooth sauce, set a fine mesh strainer over a bowl and push the purée through strainer or sieve. If you are happy as it is, simply transfer the sauce to a container, cover it and keep it in the fridge for up to a month to use as you see fit. You should have a about 4 cups of sauce.

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