Strawberry Rhubarb Sauce

There’s nothing quite like the sweet and tart aroma of freshly cooked strawberry rhubarb sauce wafting through your kitchen. This simple yet delightful sauce combines bursting strawberries and tangy rhubarb, cooked to perfection in just 12 minutes. The strategy of letting the fruit meld together creates a vibrant, delicious condiment that elevates any dessert or snack.

This recipe is perfect for fruit lovers looking to enjoy a seasonal treat or anyone wanting to add a pop of flavor to their meals. Make it during the peak of fruit season and feel free to make extra to enjoy later. It can be prepared ahead of time and stored, allowing you to savor its goodness whenever the craving strikes.

Why You’ll Love This Recipe

• It takes just 12 minutes for a fresh batch of flavor.
• The sauce thickens beautifully as it cools.
• You can use frozen fruit any time of the year.
• It’s versatile for desserts, breakfasts, or snacking.

What You’ll Need

Gather the following ingredients for a luscious Strawberry Rhubarb Sauce.

For the Sauce

• 8 ounces strawberries, quartered (if using frozen, don’t thaw. 227 grams or 1 and 2/3 cups)
• 6 ounces rhubarb, chopped into 1-inch pieces (if using frozen, don’t thaw. 170 grams or 1 and 1/2 cups)
• 1 tbsp salted butter (14 grams)
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 1 tsp lemon juice
• 1/3 cup + 1 tbsp granulated sugar (83 grams)
• 1 and 1/2 tbsp brown sugar, packed (21 grams)
• 1 tsp corn starch
• 5 extra strawberries, diced (optional, for extra texture)

Use unsalted butter if preferred.

Substitutions & Swaps

• Fresh rhubarb can be replaced with frozen.
• Brown sugar can be substituted with coconut sugar.
• Use agave syrup instead of granulated sugar.
• Corn starch can be swapped for arrowroot powder.

How to Make It

Get ready to create this delicious sauce in a few simple steps.

Melt the Butter

Melt the butter in a large saucepan over medium heat until fully melted and bubbly.

Combine Ingredients

Add all remaining ingredients to the pan except the 5 extra strawberries. Stir everything together well, cover, and let cook over medium-low heat for 12 minutes. No need to stir the mixture during this time! This is a super chill recipe.

Add Extra Strawberries

When time’s up, stir in the extra diced strawberries, if using.

Cool the Sauce

Let the sauce cool; it will thicken more as it does. If it seems too runny, return it to the heat and add a slurry made from 1 tsp corn starch dissolved in 1 tsp water. Cook for an additional 1-4 minutes until it thickens further.

Chill Before Using

If using the sauce in hand pies, let it chill in the fridge overnight first.

How to Store It

Fridge: Store in an airtight container for up to 2 weeks.
Freezer: Yes, but it’ll lose texture.
Reheat: Warm gently on the stove for 5-10 minutes.

Tips for Best Results

• Use perfectly ripe fruit for maximum flavor.
• Adjust sugar levels based on your sweetness preference.
• For a chunky texture, reserve some diced strawberries to add at the end.
• If you love extra lemony flavors, boost the lemon zest.

Serving Suggestions

• Drizzle it over vanilla ice cream for a delightful dessert.
• Spread on toasted bagels or fresh bread for breakfast.
• Stir into yogurt for a refreshing snack.