Spiked Rhubarb Sauce Recipe

Forget orange juice! This Spiked Rhubarb Sauce elevates the classic recipe with a splash of semi-sweet red wine, creating a sweet and tart masterpiece that's unbelievably delicious. The wine adds depth and complexity, making this sauce perfect for drizzling over ice cream, pound cake, or even as a unique glaze for roasted meats. Get ready to experience rhubarb sauce like never before!

Prep Time 15 mins
Cook Time 40 mins
Calories 121 kcal
Protein 1g
Rating 5.0 (3 Reviews)
Spiked Rhubarb Sauce 41

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiked Rhubarb Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spiked Rhubarb Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spiked Rhubarb Sauce

  1. Wash and cut 1 pound of rhubarb into 1/2-inch pieces.
  2. In a heavy-bottomed pot, combine the rhubarb, 1 cup semi-sweet red wine, 1/2 cup granulated sugar, 1/4 cup water, and 1 tablespoon lemon juice. Bring to a boil over medium-high heat.
  3. Reduce heat to low, and simmer gently, stirring occasionally, for 30-40 minutes, or until the rhubarb is tender and the sauce has thickened to your desired consistency. (The cooking time will depend on the juiciness of your rhubarb.)
  4. Remove from heat and let the sauce cool slightly. Taste and adjust sweetness if needed. Serve warm or chilled over your favorite dessert—ice cream is highly recommended!
  5. Store leftover sauce in an airtight container in the refrigerator for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

103g

Fat

0g

Carbs

9g