Rhubarb Sauce

I love Rhubarb anything! I have been eating Rhubarb since I was a kid. I made this recipe to put on my English muffins. It is like eating a tart applesauce and I even eat it right out of the bowl. Although Rhubarb is officially a vegetable, a lot of people consider it a fruit. This is probably due to the fact that fruit is often mixed with the Rhubarb in most recipes. This takes only minutes to make. I pick my fresh rhubarb from our garden and freeze it in 1/2″ pieces. When I take it out of the freezer, I thaw the Rhubarb and drain it in a strainer. If you are using fresh Rhubarb, you will not need to strain it but it may take a little longer to cook down.


In a medium saucepan over medium heat

add water, sugar, rhubarb and butter.



Cook until Rhubarb is the consistency of

a thick applesauce. Add lemon juice,

cinnamon and vanilla stirring well.



Remove from the heat and spread on

muffins, biscuits, ice cream….etc.

Store leftovers in the refrigerator.


Rhubarb Sauce








  • 2-1/4 cups clean, diced rhubarb
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 Tbl butter
  • 1/4 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract


  1. Wash rhubarb and cut into 1/2″ pieces. If using frozen rhubarb pieces, measure frozen and then thaw and drain liquid.
  2. In a medium pan over medium heat bring water and sugar to a boil.
  3. Add butter and Rhubarb cooking until liquid is gone and rhubarb is the consistency of a thick applesauce.
  4. Stir in lemon juice, cinnamon and vanilla until combined.
  5. Remove from the heat and serve on an English muffin, biscuits, toast, over ice cream…etc. Cover and refrigerate leftovers.





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