Fun and fruity, this tasty rhubarb puree is perfect for topping pancakes, waffles or breakfast oatmeal! Made with just three ingredients, it's very easy to make and comes together in less than 20 minutes.
With spring finally here, my rhubarb plant is growing up a storm and giving me lots of excuses to make tasty rhubarb recipes! Much like my mango coulis, apple pear compote and apple blackberry compote, this rhubarb sauce focuses on delicious healthy fruit that's especially delicious when in season.
Making this rhubarb puree is very easy, and I've used maple syrup to sweeten rather than white sugar to keep it refined sugar free. It's equally delicious on breakfast recipes such as oatmeal or as a sauce for desserts such as ice cream or pancakes!
Love all things rhubarb? I think you'll love my rhubarb blueberry crisp and my sparkling rhubarb mocktail as spring treats!
Jump to:
⭐ Why this recipe is so good
Perfect balance of sweet and tart. Pureed rhubarb with a touch of maple syrup has the most delicious flavor with that 'zing' that's so good!
Adult and kid-friendly. Whether it's for a family dessert or as a puree for baby, this rhubarb sauce works for everyone!
Easy recipe. We use minimal ingredients, and have just a little time on the stove top to make this puree.
💭 Rhubarb puree, compote or coulis?
I wasn't sure whether to call this a puree, sauce or coulis as it can be all three! Unlike my rhubarb and apple compote where we leave the fruit chunky, this rhubarb puree or sauce cooks down the fruit and then blends it in a food processor.
For a rhubarb coulis, follow the instructions below and then additionally strain the fruit mixture through a fine mesh sieve. This gives you a thinner smooth sauce to use for desserts. I will say it is quite 'liquid' so puree is more to my preference.
🥣 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of the ingredients:
- Rhubarb - choose fresh unbruised stems, and make sure to wash them well! You can also use frozen rhubarb for this recipe.
- Maple syrup - used to sweeten the puree and as a swap for white sugar to keep it refined sugar free.
- Ground ginger - I suggest using the ginger as it gives a lovely warm hint of spice. Add more if you like your spice!
📖 Swaps and variations
Swap maple syrup for sugar. Both work well to sweeten, so choose the option that works best for you.
Leave out the ginger. If you're not keen on spice, then simply use rhubarb and a sweetener.
Add a squeeze of lemon juice. If citrus works for you (likely not my low histamine readers), then a squeeze of citrus or pinch of lemon zest adds a nice freshness.
🔪 Step by step instructions
Making this pureed rhubarb is very simple, with just a few steps:
Step 1
Dice the rhubarb. Use a sharp knife to dice the rhubarb into small pieces roughly an inch thick (image 1).
Step 2
Combine the ingredients. Add the rhubarb, ground ginger, maple syrup and water to a large pot and stir to combine (image 2).
Recipe note: make sure to only use the stems. Rhubarb leaves are poisonous.
Step 3
Cook the puree. Bring the pot up to a medium heat, so the water is very lightly simmering but not at a hard boil. Cook for about 12 minutes, or until the rhubarb has broken down (image 3).
Step 4
Blend the rhubarb. Add to a food processor and blend for 10-20 seconds to a sauce-like consistency (image 4).
Optional: to make a rhubarb coulis, strain the mixture through a fine mesh sieve over a large bowl. Personally I find it overly 'thin' but it's an option you may like!
💭 Recipe tips and notes
- Dice the rhubarb into pieces of roughly the same size for an even cook time.
- I suggest to stir occasionally to help the rhubarb break down and to prevent it from sticking to the pot.
- Adjust the amount of maple syrup to preference, adding more if you have a sweet tooth!
📋 Frequently asked questions
You can easily use frozen rhubarb to make puree. Frozen fruit will release a little water so the puree may be slightly thinner in texture.
You can make puree without sugar but it would be very tart and perhaps not too nice to taste!
If the rhubarb stems you are using are more green in color, you will get a brown sauce rather than a pink one. It will still taste the same though!
Simply grab the base of the stem and twist and pull the rhubarb. It's best not to cut it.
The stems will be longer in length and the leaves will have unfurled.
🍽 What to do with rhubarb sauce?
- Enjoy with breakfast oatmeal and add some fruit goodness to your bowl!
- Use to top my oat milk chia pudding to add some healthy fruit.
- Spoon onto pancakes, waffles, cheesecake, ice cream and other sweet treats.
⏲️ Freezing guidelines
It's very easy to freeze this puree. Simply allow to cool completely, then portion into small ziplock bags or ice cube trays, then allow to thaw or gently reheat on the stove top.
🥣 More tasty sauces
Find so many flavorful sauces, including my sweet apple blueberry sauce and mango compote, and the savory low histamine nomato sauce. Some recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Easy Rhubarb Puree
Ingredients
- 1 pound rhubarb diced into small pieces
- 2 tablespoon maple syrup
- ¼ teaspoon ground ginger more to preference
- ¼ cup water
Instructions
- Dice the rhubarb into small pieces, roughly an inch thick.
- Tip the rhubarb into a large pot, along with the ground ginger, maple syrup and water. Stir to combine.
- Bring to a medium heat, so the water comes to a very light simmer (not a hard boil). Cook the rhubarb for 12 minutes, stirring occasionally to help it break down. Adjust the heat if required.
- Pour the mixture into a food processor and blend to a sauce-like consistency. Optional: for a rhubarb coulis, strain through a fine mesh sieve into a bowl.
Notes
- Dice the rhubarb into pieces of roughly the same size for an even cook time.
- Stir a few times to help break the rhubarb down into a puree texture, and to prevent any sticking to the pot.
- If you have a sweeter tooth you may like to add a touch more maple syrup or sugar.
- Nutritional information is given as a courtesy. It is auto-generated and should be understood to be an estimate.
- rhubarb, which scores 1 and has a note, 'Controversial. Often well tolerated. Oxalic acid'.
- ginger, which scores 1.
Leave a Reply