This easy rhubarb sauce recipe is one of the most delicious ways to celebrate the summer growing season. It was first published in the Yankee “Recipe with a History” column in 1998, submitted by Stella Van Vloten of North Easton, Massachusetts. Stella recalled her aunt making the sauce every summer in her Salem Depot, New Hampshire, kitchen during the 1920s — and was delighted to later get the recipe herself. In turn, we’re delighted that Stella shared the recipe with Yankee, because we look forward to sharing it with you every year on the YankeeFacebook page and through our New England Today daily e-newsletter.
Our favorite rhubarb sauce recipe from the Yankee archives. Photo Credit : Aimee Tucker
1. Make a syrup with 2 cups of water and 2 scant cups of sugar. Boil together a few minutes. 2. Add 3 pounds of rhubarb, cut into 1-inch pieces, to syrup when it starts boiling in center. Watch closely and let boil just 1 minute. 3. 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.”
Armed with 1½ pounds of fresh May rhubarb, I decided to make a half batch.
This rhubarb sauce recipe starts with (you guessed it) fresh rhubarb. Photo Credit : Aimee TuckerAdd the chopped rhubarb to your sugar-water syrup once it starts boiling. Photo Credit : Aimee TuckerAfter boiling for precisely 1 minute, pour the mixture into a bowl. Photo Credit : Aimee TuckerFor the best flavor, cover the bowl and allow the sauce to sit until completely cooled, then refrigerate until ready to use. Photo Credit : Aimee Tucker
Once fully cooled, my rhubarb sauce looked a lot like the version in the photo above, with maybe a touch more liquid. I wanted a final sauce that was more saucy and less chunky, so I decided to strain out the rhubarb, roughly chop and mash it, and add it back to the juice. When I make this rhubarb sauce recipe again (because I totally will), I’ll chop the rhubarb into a smaller dice at the start — but you can leave the pieces large, if that’s your thing.
Delicious homemade rhubarb sauce. Photo Credit : Aimee Tucker
A perfect combination of tart and sweet, this simple rhubarb sauce recipe is a winner. I used it on top of vanilla ice cream, but it would be equally delicious on top of pound cake with fresh whipped cream or swirled into oatmeal or Greek yogurt.
Are you a fan of rhubarb sauce? You’ll love this easy recipe!
Want even more rhubarb? Learn How to Grow Rhubarb or try our recipe for Strawberry-Rhubarb Coffee Cake.
This post was first published in 2017 and has been updated.
Aimee Tucker is Yankee Magazine’s Senior Digital Editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
We grew rhubarb at our home in Cumberland, Maine, while I was growing up there. We had rhubarb sauce and rhubarb pie throughout the summer, and Mom put some in the freezer too. Nothing else quite like the taste of rhubarb.
My grandmother had rhubarb and made rhubarb sauce every summer. We’d have it for breakfast on toast. I hadn’t had it in years until a just a couple years ago when a woman from work gave me some fresh rhubarb so I found a recipe on line and made it. Now my daughter just bought a house way us in northern NH and there is rhubarb growing on the farm. She doesn’t like it so she is bringing me some and I cannot wait to try this recipe. Mmmmm I guess it’s an acquired taste, but I’ve always loved Rhubarb.
My Swedish grandmother grated a little orange peel in her Rhubarb sauce. It was so good! As kids we would take a stalk of Rhubarb, dip it in a Dixie cup of sugar and sit under a tree enjoying the sweet, tart treat.
My mother would be thrilled to know that her Aunt Selma’s recipe is still a favorite at Yankee Magazine! She was so excited when it was first published, and I still have her copy of the magazine. I hope it continues to tickle taste buds for many years to come. Thank you, Yankee!
My father loved, loved rhubarb. It was such a simple thing that made him so happy. I would make huge dish of strawberry, rhubarb and biscuits for my parents with a jar of extra sauce for the fridge. It’s always the little things that bring such joy. And it’s always about good fresh food: for daddy it was like eating a memory with every bite.
I make one loaf of bread weekly and last nite I decided to add a cup of rhubarb sauce first to my dry flour bread mix and then add a can of warmed lite beer to my mix as required to get the correct consistency of dough, let it sit over night and bake in the morning in a dutch over or glass bread dish, the flavor is wonderful, I also use 3/4 cup of oats in my three cup measure of flour for one good loaf. Enjoy
Try adding a little cinnamon to this(to taste—1/2-1 teaspoon). It nicely complements the rhubarb & sugar combination. Our kids love it and it rarely lasts the day!
I’ve always made rhubarb sauce. My mom always made it as my uncle grew many rhubarb plants and when he came to visit in the summer from RI, he always brought her lots. My mom’s recipe was very good and I loved it. However, this week I made the recipe featured here and I have to say it was the best rhubarb sauce I’ve ever had. I love the texture of the chunks of rhubarb and the sweet sauce is outstanding. This will now be my go -to recipe and it’s so easy you don’t really need a recipe. Thank you so much. It has now replaced apple sauce for me.
YUM! I remember my Grandma making rhubarb sauce every year when I was a kid and I couldn’t get enough of it! She always added tapioca to hers. This year, for the first time, I made it without tapioca in my Quick Cooker and it was fabulous! Now I need to find some more rhubarb!
Yummmm! Looking forward to giving this a try.
We grew rhubarb at our home in Cumberland, Maine, while I was growing up there. We had rhubarb sauce and rhubarb pie throughout the summer, and Mom put some in the freezer too. Nothing else quite like the taste of rhubarb.
After cooling can it be placed in a blender making a smoother sauce or a jam?
Grew up on this sauce as most Scandinavians I knew did. Can’t get good rhubarb in Florida and I miss it.
How long can this be kept in refrig and can this be canned and how long in the water bath? thank you
Rhubarb sauce is also wonderful as fruit on cereal.
My grandmother had rhubarb and made rhubarb sauce every summer. We’d have it for breakfast on toast. I hadn’t had it in years until a just a couple years ago when a woman from work gave me some fresh rhubarb so I found a recipe on line and made it. Now my daughter just bought a house way us in northern NH and there is rhubarb growing on the farm. She doesn’t like it so she is bringing me some and I cannot wait to try this recipe. Mmmmm I guess it’s an acquired taste, but I’ve always loved Rhubarb.
My Swedish grandmother grated a little orange peel in her Rhubarb sauce. It was so good! As kids we would take a stalk of Rhubarb, dip it in a Dixie cup of sugar and sit under a tree enjoying the sweet, tart treat.
My mother would be thrilled to know that her Aunt Selma’s recipe is still a favorite at Yankee Magazine! She was so excited when it was first published, and I still have her copy of the magazine. I hope it continues to tickle taste buds for many years to come. Thank you, Yankee!
My father loved, loved rhubarb. It was such a simple thing that made him so happy. I would make huge dish of strawberry, rhubarb and biscuits for my parents with a jar of extra sauce for the fridge. It’s always the little things that bring such joy. And it’s always about good fresh food: for daddy it was like eating a memory with every bite.
My Mom called this dish, Stewed Rhubarb! Delicious on toast, hot cereal or cold, or over ice cream!
I make one loaf of bread weekly and last nite I decided to add a cup of rhubarb sauce first to my dry flour bread mix and then add a can of warmed lite beer to my mix as required to get the correct consistency of dough, let it sit over night and bake in the morning in a dutch over or glass bread dish, the flavor is wonderful, I also use 3/4 cup of oats in my three cup measure of flour for one good loaf. Enjoy
Try adding a little cinnamon to this(to taste—1/2-1 teaspoon). It nicely complements the rhubarb & sugar combination. Our kids love it and it rarely lasts the day!
My Mother would make stewed rhubarb and biscuits Saturday afternoon for lunch every spring when I was a kid VCF East Coast NS
My Mother would make stewed rhubarb and biscuits every Saturday afternoon for lunchtime when I was a kid in the spring
We would add strawberries and had tangy tart and sweetness… over vanilla ice cream. Delicious treat!
My mother in England always had her rhubarb patch in the garden. I have tried growing it, but it doesn’t grow very well.
I’ve always made rhubarb sauce. My mom always made it as my uncle grew many rhubarb plants and when he came to visit in the summer from RI, he always brought her lots. My mom’s recipe was very good and I loved it. However, this week I made the recipe featured here and I have to say it was the best rhubarb sauce I’ve ever had. I love the texture of the chunks of rhubarb and the sweet sauce is outstanding. This will now be my go -to recipe and it’s so easy you don’t really need a recipe. Thank you so much. It has now replaced apple sauce for me.
Can you can this recipe for a longer shelf life? Looks amazing!
I love the rhubarb my daughter Paige grew by accident in her garden in Nevada. It was wonderful!
YUM! I remember my Grandma making rhubarb sauce every year when I was a kid and I couldn’t get enough of it! She always added tapioca to hers. This year, for the first time, I made it without tapioca in my Quick Cooker and it was fabulous! Now I need to find some more rhubarb!
Very good recipe