rhubarb sauce for rhubarb yogurt

As much as I love all things rhubarb…  rhubarb pie, rhubarb tart, rhubarb crisp, rhubarb coffeecake…  there is nothing like a bowl of ice cream or yogurt with homemade rhubarb sauce!

So easy, and so good…  don’t let all that rhubarb in your garden (or your neighbors’ garden!) go to waste!!

rhubarb sauce for rhubarb yogurt


  • 8 cups rhubarb, cut into 1" pieces
  • 1 cup water
  • 1 - 1 1/2 cups sugar (depending on how sweet you want it!)
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cornstarch
  • 1/4 cup cold water


Put the rhubarb, water, sugar and nutmeg into a medium saucepan. Bring to a boil, reduce the heat to low and simmer for 20 minutes, until the rhubarb is tender and has fallen apart.

If you would like a thicker sauce than you've got, whisk together the cornstarch and cold water in a small bowl until completely dissolved, and then stir this mixture into your sauce - bringing it back up to a boil for a minute or so, until it has reached the consistency you would like.

Serve warm over vanilla ice cream, or even better - chill overnight and then stir a couple big spoonfuls into a bowl of plain yogurt!

*This sauce freezes wonderfully. Just cool completely in freezer-safe tupperware and freeze for up to a year!



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