Zesty Rhubarb Ginger Sauce

June 5, 2025

By Millie Pham

Bright, tangy, and just the right amount of heat—this sauce wakes up anything you put it on.

Hey there!
If you’ve got extra rhubarb and want to make something other than dessert, this zesty rhubarb ginger sauce is the move. It’s tart, lightly sweet, and packed with a punch from fresh ginger. I use it on salmon, grilled chicken, tofu, or even swirled into grain bowls. It’s one of those “little sauces” that makes everything taste fancy with zero stress.

💜 Why I Love This Recipe

This sauce was a total kitchen accident. I threw rhubarb and ginger in a pan with a little vinegar and honey, and suddenly I had this spicy-sweet glaze that worked with almost everything in the fridge.

🔪 Simple ingredients, bold flavor
🌱 Naturally plant-based and gluten-free
❄️ Great to make ahead and chill
🥄 Works hot or cold
🥗 Doubles as a dip or dressing

🍽 Servings & Time

Makes: About 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

📊 Macros per 2 tbsp (approx.)

Calories: 25
Carbs: 6g
Sugar: 4g
Fat: 0g
Protein: 0g
Fiber: 0.5g

🔬 Why This Recipe Works (Quick Science)

Rhubarb has natural tartness and breaks down quickly when simmered. Ginger adds sharp heat, vinegar boosts brightness, and honey balances it all with mellow sweetness. Simmering the sauce helps thicken and intensify the flavor without needing cornstarch or other thickeners.

🧾 What You’ll Need

1 cup rhubarb, diced
1 tablespoon fresh ginger, grated
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 cup water

📸 AI Image Prompt – Ingredients

diced rhubarb on a small plate, freshly grated ginger on a small plate, honey in a tiny jar, apple cider vinegar in a clear glass jar, salt in a pinch dish, and water in a clear glass jar, all stored in unlabeled jars or small plates and neatly arranged

👨‍🍳 How to Make Zesty Rhubarb Ginger Sauce

Step 1: Combine Ingredients in a Saucepan

Add the rhubarb, grated ginger, honey, apple cider vinegar, salt, and water to a small saucepan.

diced rhubarb, grated ginger, honey, apple cider vinegar, salt, and water just added into a small saucepan, ingredients unmixed but nestled together, on a modern stainless steel gas stove

Step 2: Bring to a Simmer

Stir the mixture and bring it to a simmer over medium heat. You’ll start to see the rhubarb soften and melt down.

rhubarb sauce mixture starting to bubble and soften in the saucepan, honey dissolving and steam rising lightly

Step 3: Cook Until Thickened

Continue simmering for 10–12 minutes, stirring occasionally, until the rhubarb is completely broken down and the sauce is thick and glossy.

zesty rhubarb ginger sauce thickening in the saucepan, rhubarb fully broken down into a jammy texture, glossy finish starting to form, on a modern stainless steel gas stove

Step 4: Blend (Optional)

For a smooth sauce, blend it using an immersion blender or transfer to a food processor. You can also leave it chunky!

thickened rhubarb ginger sauce being blended directly in the saucepan with an immersion blender, texture going from chunky to silky, on a modern stainless steel gas stove

Step 5: Cool and Store

Let the sauce cool a bit, then spoon into a jar. Store in the fridge for up to one week.

warm rhubarb ginger sauce being spooned into a clean glass jar, steam gently rising, sauce smooth and vibrant

🍽 What to Serve With

Grilled salmon or chicken
Pan-seared tofu or tempeh
Spoon over roasted carrots or sweet potatoes
Swirled into cooked quinoa or couscous
As a dipping sauce for dumplings or spring rolls

📅 Meal Plan Ideas

Make ahead and use all week
Add to sandwiches or wraps for an extra zing
Drizzle over grain bowls or nourish bowls
Thin with olive oil to make a dressing
Use as a marinade base for chicken or shrimp

⚠️ Common Mistakes

Using too much ginger – a little goes a long way
Not cooking long enough – rhubarb needs time to break down
Skipping the honey – you need that sweet balance
Over-blending – if you like texture, leave it a little chunky
Too much water – it should be pourable but not runny

❓ FAQ

Can I use frozen rhubarb?
Yes! Just thaw and drain it first.

Is this sauce spicy?
Not exactly spicy, but it does have a warming kick from the ginger.

Can I use maple syrup instead of honey?
Absolutely! The flavor will be a little deeper and earthier.

How long does it last in the fridge?
About 5–7 days in a sealed container.

Can I freeze it?
Yes—freeze in small portions for up to 3 months.

💬 Wrap-Up

This zesty rhubarb ginger sauce is one of those recipes that makes your whole meal pop. Whether you drizzle it, dip it, or spoon it over a bowl, it adds the perfect bright punch of flavor. Give it a try and let me know how you used it—I guarantee you’ll come back to it all season long!