Rhubarb Raspberry Dessert Sauce

There’s something undeniably nostalgic about the sweet yet tart flavors of rhubarb and raspberry mingling together in a decadent sauce. This Rhubarb Raspberry Dessert Sauce takes just under an hour to prepare and is the perfect topping for a variety of desserts. The combination of fresh or frozen ingredients makes it a versatile choice that celebrates the delightful balance of fruits.

This recipe is perfect for anyone looking to elevate their dessert game. It’s an ideal addition to summer gatherings, a cozy family dinner, or just a treat for yourself. You can make this sauce ahead of time, and it keeps well in the fridge, ready to add a delightful twist to your favorite desserts.

Why You’ll Love This Recipe

• It brings together the vibrant flavors of rhubarb and raspberry.
• The sauce can be made in under an hour.
• A simple blending technique creates a smooth, velvety texture.
• Leftovers last for up to two weeks, making it a great make-ahead treat.

What You’ll Need

Gather your ingredients to create this delicious sauce:

For the Sauce

• 1 c. sliced rhubarb, heaping (fresh or frozen)
• ⅔ c. raspberries (fresh or frozen)
• ¾ c. granulated sugar

For best results, use fresh rhubarb when in season.

Substitutions & Swaps

• Fresh raspberries can be replaced with strawberries.
• Granulated sugar can be swapped for coconut sugar.
• Frozen rhubarb works well if fresh is unavailable.

How to Make It

This sauce is simple to prepare and requires minimal steps.

Combine ingredients

Add all the ingredients to a small saucepan and cook over low heat for about 45 minutes. Stir occasionally to prevent sticking.

Blend the mixture

With a stick blender, blend the fruit so the larger pieces are mashed up a bit. This step will give the sauce a smoother consistency.

Thicken the sauce

Cook for an additional 10 minutes or until the sauce reaches your desired consistency. Be sure to keep an eye on it to avoid burning.

Cool and store

Let the sauce cool slightly before using it on dessert. Store any leftover sauce covered in the refrigerator for up to 2 weeks.

How to Store It

Fridge: Up to 2 weeks in a covered container.
Freezer: No, the sauce’s texture may change.
Reheat: Warm on the stovetop over low heat for 5 minutes.

Tips for Best Results

• Use a stick blender for ease of use and less mess.
• Adjust the sugar based on the tartness of the rhubarb.
• Let the sauce cool completely before refrigerating for best flavor.
• Experiment with adding spices like cinnamon for extra warmth.

Serving Suggestions

• Drizzle over vanilla ice cream for a classic dessert.
• Use as a topping for pancakes or waffles at breakfast.
• Pair with cheesecake for a delightful flavor contrast.