Pretty pink rhubarb sauce (compote) made in just minutes! This easy fruit preserve can be used as is, over ice cream, or to make lots of different desserts like crisps, crumbles, and more.
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Every spring I’ve got the same dilemma ~ how many ways can I use fresh rhubarb, and then how can I preserve it so I can enjoy it all year long? This easy rhubarb sauce recipe comes in so handy. I can use it in a bajillion ways, check. I can freeze or can it for the rest of the year, check!
If you’re a rhubarb lover like me, or you’ve never worked with this wonderful veggie/fruit, rhubarb sauce is the place to start. It’s super easy, just chop, toss with sugar, and boil for a few minutes ~ your gorgeous sauce is ready to roll!
Table of contents
rhubarb sauce (or compote) is a classic dessert sauce
A fruit compote is a type of warm or chilled dessert sauce made from chopped fruit mixed with sugar and simmered until it becomes soft; the sugar syrup thickens slightly to form a sauce. Rhubarb compote can be a topping for ice cream, pancakes, waffles, or pound cake. It can be swirled into yogurt or used as a base for crisps, crumbles, and cobblers.
what you’ll need
- rhubarb
- fresh or frozen will work for this recipe. Rhubarb is actually a vegetable, even though it’s used in culinary applications as a fruit. Here in the US it’s legally classified as a fruit because it’s most commonly used in desserts.
- sugar
- gotta have it when dealing with super tart rhubarb (rhubarb is considered more tart than lemon.)
- lemon juice
- I know, you sweeten the rhubarb and then add lemon juice? Yes! It brightens everything.
- vanilla
- vanilla + rhubarb = heaven.
how to make rhubarb sauce in 4 simple steps
step 1. trim and slice rhubarb
- Wash and trim both ends from your rhubarb. Remember the leaves are toxic, so discard them. Slice the stalks into 1 inch pieces. If my stalks are very wide I will slice them in half lengthwise first for smaller pieces.
step 2. toss with sugar
- Sugar is necessary to temper the sourness of the rhubarb ~ this allows the amazing flavor to bloom! I add a bit of lemon juice as well, which brightens the flavor in my rhubarb sauce even further. You can use alternative sweeteners if you like, use to taste.
step 3. boil until soft
- The sugar will dissolve and the rhubarb will release its juice and break down into a beautiful compote. The pigments in the fruit will slowly color the sauce. Rhubarb varies in color so every sauce is unique.
step 4. cool and refrigerate or water bath can
- For small batches let it cool and then refrigerate to use within 2 weeks.
- Larger batches can be water bath canned, see notes in recipe card below.
how to use rhubarb compote
Rhubarb compote is wonderful spooned over vanilla ice cream. Unlike other sweet fruit sauces, rhubarb sauce is tart and goes well with the sweet vanilla.
One of my favorite ways to use compote is over a slice of pound cake.
.Swirl the rhubarb compote with thick whipped cream for a rhubarb fool.
Use the compote as a base for rhubarb crisp. Or a rhubarb cobbler.
Can you use rhubarb compote for pie filling?
Compote is thin and juicy, so not thick enough for pie filling. If you want to use it you must put it in a saucepan and heat with a cornstarch slurry to thicken it.
Is green rhubarb ok to use?
Yes, regardless of the color of the stalks, the flavor of rhubarb remains relatively consistent. Rhubarb has a tart, tangy flavor that is often compared to that of sour fruits like tart apples or citrus. If your rhubarb is green you might consider adding a drop or two of food coloring to your compote.
My rhubarb is from the farmers market and it has a pale pink blush tone. Grocery store rhubarb tends to be bolder in color because as rhubarb comes back into foodie fashion it’s being bred for richer color. Check out the color of my intense Rhubarb Butter made with grocery store fruit! But no worries because all rhubarb, whether green or red, has the same wonderful flavor.
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Rhubarb Sauce
Ingredients
- 2-3 lbs fresh rhubarb
- 1 cup sugar
- lemon juice, optional
- 1 tsp vanilla extract, optional
Instructions
- Wash the rhubarb and trim both ends. Rhubarb leaves are toxic, so be sure to discard. Slice into 1-inch slices.
- Toss the rhubarb with the sugar in a large bowl. I add a squeeze of lemon juice, but that's optional.
- Transfer to a dutch oven or large saucepan and bring to a boil, stirring constantly to dissolve the sugar. Let boil gently for about 5 minutes to soften the rhubarb and release the juices. Remove from the heat and add the vanilla, if using.
- At this point you can fill jars, let cool, and refrigerate. The sauce is naturally on the thin side, but it does thicken slightly as it chills. Use within 2 weeks. Can be frozen for up to 3 months. Or you can water bath can your rhubarb sauce, see instructions below.
Notes
- Pack the hot rhubarb into a hot jar (or jars) leaving 1/4 inch headspace. Remove any air bubbles. Wipe the jar rims. Center the lid on the jars, apply the band and adjust to fingertip-tight. Place the jars in the boiling water canner.
- Process 1-pint or 1-quart jars for 15 minutes, adjusting for your altitude. Turn off the heat, remove the lid from the canner, and let the jars stand for 5 minutes. Remove the jars and cool.
- Once the jars have cooled completely press gently on the center of the lids. If properly canned it should feel firm and look concave. If it moves or makes a popping sound refrigerate that jar and use within 2 weeks.
Delicious!!!! And so easy! I had to add some water to the pot while the rhubarb was cooking and it took it a little longer. So good! The vanilla is a nice touch! I put it in 5 (1 cup) freezer containers. I will enjoy it on my Greek yogurt in the morning. This is my third rhubarb recipe of yours that I have made…and counting! I adore rhubarb!
How much frozen rhubarb for this recipe? Want to make some for Christmas gifts. Made it last year and everyone wants more
Same amount, 2-3 lbs.
I made it w/o vanilla. It made 2 pints and 1 quart. I processed using hot water bath. Looking forward to a rhubarb pie in winter.
Hope to make this with some homegrown rhubard here on my small farm in Appalachia! Do you recommend a specific conversion from pounds to cups of sliced rhubard for this recipe? Many thanks!
I just made this with my final pick of the year. My kitchen scale showed about 7 lbs. Split between my 2 – 8 quart pots, filled them each halfway, so my guesstimate is 2 lbs = 10-12 cups. I did make mine with vanilla and a bit of almond extract. Smells so good!
Sue you are my go to resource for rhubarb recipes every year, you never disappoint!