Rhubarb Sauce With Zest

"I love rhubarb sauce but this recipe is so much better then the plain sauce I'm use to. I hijacked this recipe from Dreamer in Ontario. It is the filling from her Recipe #239834 recipe. I just added more zest when I made it. I also made directions for cooking it using fresh rhubarb. It tasted so good that I just had to post it as a sauce recipe."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:




  • Combine rhubarb, sugar, cornstarch and zest in a saucepan.
  • Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
  • Serve hot or cold.
  • If using fresh rhubarb:

  • Add 1/8 cup water to rhubarb in saucepan, cover with lid and cook.
  • When it has cooked down, mix cornstarch with 2 T of water and whisk into rhubarb.
  • Add sugar and zest.
  • Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.

Questions & Replies

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  1. Maven in the Making
    Very nice. I loved the addition of the orange zest. Actually, what I used was the zest of a mandarin orange but it still was wonderful. Thank you so much!
  2. Benthe Danish
    Made for Family Picks ZWT4 – I love Rhubarb any way I can get it, this sauce was poured over pancakes this morning, great flavor. The added zest was great, and not a too sweet sauce either. Thanks CharlotteJ.
  3. Gerry
    We are rhubarb lovers - after the first pie of the season come all the wonderful extra delights - and this is one of them. Made as posted and wouldn't change a thing. Perfect for serving over vanilla ice cream. Now off to find that recipe for rhubarb crisp squares!
  4. Chef PotPie
    I don't like rhubarb, but loved this sauce! DH is the rhubarb fan in this house. I served it over vanilla ice cream for him tonight, (big treat!), and he thought it was too "orangy" and that is what I loved about it. Don't get me wrong, he enjoyed it. 5 stars both ways and anyways! Thanks, Char, this is a KEEPER!



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