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Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
145 calories; protein 0.3g; carbohydrates 31.5g; fat 2.9g; cholesterol 7.6mg; sodium 1mg. Full Nutrition
Most helpful positive review
Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year. Read More
Helpful
(132) 
Reviews: Most Helpful
Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year. Read More
Helpful
(132) 
Because of the previous reviewers' suggestion, I also put a squirt of vanilla in at the end. In addition, I used 1/3 cup brown sugar instead of the white, and added a dash of cinnamon. I also have made this substituting a cup of frozen cranberries for a cup of the rhubarb. Yummmm!!!!! Read More
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(96) 
Yummy! Can be made with less butter and sugar for the health-concious:) Also don't worry too much about cutting the rhubarb - it will just boil down:) Read More
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(71) Advertisement
AWESOME!!!!! I haven't had rhubarb sauce since I was a kid and boy does this taste great. My son is in love with this sauce. The only change I made was I added a little more sugar and when it was done cooking I added a little vanilla. Great recipe. Read More
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(53) I used 3 cups rhubarb and 1 cup frozen strawberries and it was delicious. Just like my gramdma used to make. I like it over ice cream or spread over toast the best! I also foungd it easiest to just toss the rhubarb and strawberries along with the melted buter and sugar into the blender for a spin to get the smooth texture. Thanks for posting. Read More
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(32) I made this but would have preferred it be sweeter. I will add strawberries next time. Also I took the advice given about not cutting fine because it will cook down. I cut to 2-inch pieces. Yes it does cook down but then it is more stringy so I will chop it more fine next time. Just thought I'd share this for others. Read More
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(26) Advertisement
This is really easy to make and I added strawberries too--I meant to serve it with yogurt or over ice cream but ended up spreading a lot on toast and it was really good! Read More
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(23) 
I added vanilla at the end of cooking as suggested by other reviews... vanilla makes any dessert sauce better! A delicious (and quick!) spring dessert served over angel food cake with a whipped cream garnish... Read More
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(22) 
