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Easy Rhubarb Sauce

Total Time

Prep/Total Time: 20 min.

Makes

1-1/4 cups

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
Easy Rhubarb Sauce Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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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