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Rhubarb Sauce

Rhubarb Sauce
44 votes, 3.66 avg. rating (73% score)
by
I remember so well the time back in the early 1920s spent with my aunt and two cousins in Salem Depot, New Hampshire, every summer. My aunt was a wonderful cook, and one of the things I remember most is the rhubarb sauce she made. It tasted as though it had been mixed with strawberries.

After I was married in 1936, she gave me her recipe for rhubarb sauce. I have shared it with many friends, and everyone agrees: Follow the recipe to a T and you will have the most delicious rhubarb sauce you have ever tasted.
Rhubarb Sauce

Ingredients:

  • 2 cups water
  • 2 scant cups sugar
  • 3 pounds rhubarb cut into 1-inch pieces

Instructions:

Make a syrup with the water and sugar. Boil together a few minutes.

Add rhubarb to syrup when it starts boiling in center. Watch closely and let boil just 1 minute.

Now here is the trick that makes ordinary rhubarb sauce a Sauce Deluxe: Pour into a bowl or pan with a tight cover. Leave tightly covered until cold, and you will find a sauce very different from any you have ever eaten.
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Updated Thursday, May 29th, 2014
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11 Responses to Rhubarb Sauce

  1. Lexy McCulloch June 4, 2004 at 12:16 pm #

    This is, bar none, the best stewed rhubarb ever. It takes all the guess-work out of water and sugar quantities. It should be reprinted every rhubarb season.

  2. Anonymous May 4, 2006 at 4:08 pm #

    I can’t believe you would spoil rhubarb by adding 2 cups of sugar. I make a delicious sauce with less than a cup of sugar. If I made your recipe my engine would over rev up and burn out.

  3. Anonymous June 8, 2006 at 6:38 am #

    Thanks so much for sharing your rhubarb recipe. I haven’t had rhubarb sauce taste this good for well over 30 years. I’ve even gone out and bought my very own rhubarb plants for next year.

  4. Kathie P. May 23, 2013 at 3:20 pm #

    The recipe I’ve used for many years is 4 c. chopped rhubarb and 3/4 c. sugar. Stir over low-medium heat for roughly 10 minutes and it looks like sauce. You can use a pinch of cinnamon if you like the flavor! No water is needed in this one!

    • Sharon June 4, 2013 at 2:09 pm #

      I just tried your rhubarb recipe and it turned out great! I added a dash of cinnamon and vanilla at the end and it is delicious. And the consistency is perfect. I did find it a bit sweet so I may try using slightly less sugar next time, but otherwise it’s terrific!

  5. Randy May 23, 2013 at 5:03 pm #

    I make a simple rhubarb sauce with no sugar. Cut up 2 cups rhubarb into 1″pieces. Place in saucepan and cover with about 1/2 cup or more of honey. Let sit overnight. In the morning the liquid in the rhubarb will have seeped out. Bring to a boil over medium heat. Lower heat and cook for two minutes. Cover and let cool. You can add some cinnamon and vanilla if you wish.

  6. Lynn Perkins February 21, 2014 at 9:05 pm #

    I’m looking for how to make “old time” ruhbarb sauce like my grandma used to make was always green in color. She made the best!

    • jami b April 29, 2014 at 3:01 pm #

      Pill your rhubarb so you use the meat part of the rhubarb. I used 3/4 cup suugar,1lb “4cupd”rhubarb 1/2 cup water

  7. Deb May 19, 2014 at 10:24 pm #

    This recipe seemed too simple to be true – but just what I needed for a huge amount of rhubarb that had been given to me. I didn’t have time to make pies and decided it was worth a try. I did follow the recipe to a T – just like it said – and it turned out EXACTLY like it said it would!!! Soooo delicious and amazing. We can’t stop eating it!! I thought I would freeze it all – but only ended up with a small amount to freeze as we ate the rest. I will never use another recipe – this one is a real winner. I’ve even passed it on to a friend already. Thank you so much for sharing this wonderful and simple recipe!!!

  8. Annie July 26, 2014 at 10:27 pm #

    I would like to can rhubarb sauce, would this turn out if i processed it in a canner before letting it cool OR just placed bubbly rhubarb in canning jars and let self seal??

    • Aimee Seavey July 28, 2014 at 9:30 am #

      Hi Annie. Due to safety concerns with canning, we feel more comfortable sending you to the National Center for Home Food Preservation for guidance on your question about canning the rhubarb sauce. Hope this helps! http://nchfp.uga.edu/publications/publications_usda.html

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