This is a quick and easy way to enjoy rhubarb. Just three ingredients and about 15 minutes is all it takes! Serve this rhubarb sauce over ice cream or sponge cake, or try it with yoghurt or in a trifle. Once cooled, it is lovely with scones.
So easy! Just the recipe when rhubarb is in season - 15 May 2012
Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year. - 05 Jul 2008 (Review from Allrecipes US | Canada)
Because of the previous reviewers' suggestion, I also put a squirt of vanilla in at the end. In addition, I used 1/3 cup brown sugar instead of the white, and added a dash of cinnamon. I also have made this substituting a cup of frozen cranberries for a cup of the rhubarb. Yummmm!!!!! - 25 Apr 2008 (Review from Allrecipes US | Canada)