Delicious Rhubarb Raspberry Dessert Sauce

Rhubarb or raspberries over vanilla ice cream is simply divine. This dessert sauce is the perfect marrying of the two and is good on pound cake, cheesecake, pancakes, shortcakes, or just a spoonful by itself.

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At our grandma’s farm, she always had an abundance of raspberries and rhubarb during the summer.  After a long day of working outside, we’d all enjoy a bowl of vanilla ice cream with her sweetened raspberries on top.  Oh, the memories!  I got to thinking, why not mix the two together and today I have my new obsession, rhubarb raspberry dessert sauce!

Other Uses for Rhubarb Raspberry Dessert Sauce

We primarily enjoy this sauce over vanilla ice cream, but we have also used this sauce on slices of pound cake, plain cheesecake, pancakes (with whipped cream), shortcakes (in place of strawberries), or just a spoonful by itself. Sometimes I think we overcomplicate simple desserts.  My mom tells me that my grandpa used to enjoy rhubarb sauce all summer long and would just eat a small bowl of it by itself!  Still, my favorite use for this sauce is over ice cream.

My recipe will produce just less than 2 cups of sauce.  This is perfect for storing in the refrigerator for up to 2 weeks.  You can adjust this recipe quantity up or down easily to fit your sauce-consuming needs

You may use either fresh or frozen berries and rhubarb.  You also may want to add more sugar to your sauce depending on the tartness of your berries or rhubarb.

If you’re looking for more rhubarb recipes, previously I shared my rhubarb bars and my strawberry rhubarb lemonade slush.

If you’re here for the rhubarb raspberry sauce, here you go…

Rhubarb Raspberry Dessert Sauce

Rhubarb or raspberries over vanilla ice cream is simply divine. This dessert sauce is the perfect marrying of the two and is good on pound cake, cheesecake, pancakes, shortcakes, or just a spoonful by itself.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: raspberries, rhubarb

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 Persons

Calories: 20kcal

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Ingredients

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

Instructions

• Add all the ingredients to a small saucepan and cook over low heat for about 45 minutes.
• With a stick blender, blend the fruit so the larger pieces of fruit are mashed up a bit.
• Cook for an additional 10 minutes or until the sauce is at your desired consistency.
• Let the sauce cool slightly before using it on dessert.
• Store leftover sauce covered in the refrigerator for up to 2 weeks.

Notes

This simple dessert sauce is amazing over ice cream, pound cake, plain cheesecake, shortcake, pancakes with whipped cream, or just by itself.

Nutrition

Serving: 6g | Calories: 20kcal | Carbohydrates: 5g | Potassium: 50mg | Fiber: 2g | Sugar: 3g

If you tried this dessert sauce, I’d love to hear your thoughts or favorite ways to enjoy it!!