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Rhubarb Sauce

Tangy yet balanced, this sweet sauce is the perfect way to boost your enjoyment of this summer perennial.
Prep Time 15 mins
Cook Time 15 mins
Cooling time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1.25 cups


  • Saucepan
  • Mesh sieve


  • 4 cups rhubarb diced
  • ½ cup orange juice
  • ½ teaspoon vanilla bean paste
  • cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Combine rhubarb, orange juice, vanilla bean paste, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook for 7-10 minutes, until the rhubarb has broken down.
  • Strain mixture through a fine mesh sieve and return to your saucepan.
  • In a separate bowl, combine equal parts cornstarch and water to make a slurry. Add this to your rhubarb mixture and return to a simmer for 5 minutes, allowing it to thicken.
  • Transfer thickened sauce to a heatproof bowl and store in the refrigerator.
  • Serve cooled sauce over ice cream or angel food cake.
Keyword caramel sauce, compote, rhubarb