If you are buying this vegetable, try to buy rhubarb stalks that are firm without much of a bend. That means it’s fresh.
If you can find enough rhubarb, you could make a big batch and freeze some of it in an airtight container like a ziplock bag, or jar. But just know, it’s not shelf stable and must be kept in the fridge.
This rhubarb sauce recipe is a delicious way to use up that extra rhubarb from your garden. It's easy to make, and perfect for topping pancakes, waffles, ice cream or just eating by the spoonful!

Nutrition:
Serving: 2 tablespoons | Calories: 19 kcal | Carbohydrates: 4 g |
Potassium: 43 mg | Sugar: 4 g |
Vitamin A: 15 IU | Vitamin C: 1.2 mg | Calcium: 13 mg

Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
Servings: 24 tablespoons (tbsp)
Calories: 19 kcal