This brightly-coloured topping is incredibly easy to make. Serve it warm over vanilla ice cream, cake, apple pie, or any dessert that needs an extra dash of sweetness!
Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year. - 05 Jul 2008 (Review from Allrecipes USA and Canada)
Because of the previous reviewers' suggestion, I also put a squirt of vanilla in at the end. In addition, I used 1/3 cup brown sugar instead of the white, and added a dash of cinnamon. I also have made this substituting a cup of frozen cranberries for a cup of the rhubarb. Yummmm!!!!! - 25 Apr 2008 (Review from Allrecipes USA and Canada)
Yummy! Can be made with less butter and sugar for the health-concious Also don't worry too much about cutting the rhubarb - it will just boil down - 20 Jul 2009 (Review from Allrecipes USA and Canada)