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Easy Rhubarb Sauce

Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it’s equally decadent drizzled on pound cake or ice cream. —Jackie Hutshing, Sonoma, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1-1/4 cups


  • 1/3 cup sugar
  • 1/4 cup water
  • 2-1/4 cups sliced fresh or frozen rhubarb
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon ground nutmeg
  • Pound cake or vanilla ice cream


  • In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg.
  • Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1/4 cup: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

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  • elgailans
    May 27, 2020

    Very easy and delicious. Also good on pancakes!

  • Melannie
    Jun 11, 2017

    No comment left

  • BilliePock
    Jun 10, 2016

    This is a great recipe! I used a little lemon juice instead of the juice. I made a lemon sponge cake to put it on.

  • Deanswifey
    Jun 23, 2013

    Very tasty. I always used orange zest in my rhubarb. There are many varieties of rhubarb and Victoria Cherry Rhubarb is one of the best with deep red stalks. If you over sweeten your rhubarb you can counter act it by adding 1/2 tsp or more of citric acid. I keep a supply in the freezer. Rhubarb purists never mix strawberry in with it......

  • patricia turgeson
    Jun 4, 2013

    Made this, used Splenda in place of the sugar, was wonderful with low fat ice cream, topped with a crushed small mini-cone, or a few crushed cinnamon graham cracker crumbs. Wonderful old fashioned flavor dessert, and best of all simple & convenient to have on hand for unexpected coffee guests.

  • lisamc
    May 14, 2011

    I don't usually add the nutmeg or lemon peel because we like the simplicity of the recipe without those ingredients.

  • daisey5
    May 7, 2011

    My mother used to make this. We had it on toast instead of jam in the morning.

  • Emmy Mae
    May 10, 2010


  • mommom7
    May 8, 2009

    My great grandmother passed this recipe down to all the generations to follow her. It's been a select member family fsvorite ever since. Some like it more don't but the ones that do share a special bond. The only change is no lemon or nutmeg and served like applesauce. Use as much rhubarb as you can find (it's few and far between) and enough sugar to taste. Also "strawberry rhubarb" is the preferred type. The other is more bitter.and uses alot more sugar.