Strawberry Rhubarb Sauce – Sweet and Simple!

This delicious fruity and tart strawberry rhubarb sauce is a great way to preserve summer produce and add great flavor to all kinds of dishes!

The tartness of the rhubarb contrasts the sweetness of the strawberries deliciously for a classic family favorite!

Fun fact: rhubarb is technically a vegetable, so it’s also a good way to sneak another serving of veggies into the diets of the picky eaters in your family!

This sauce is also freezer-friendly, so you can enjoy the taste of summer year-round!

What to serve this strawberry rhubarb sauce with

This sauce is extremely versatile. Here are some ideas to get you started:

Serve over:

• Vanilla ice cream
• Angel food cake or poundcake
• Shortcake
• Pancakes, waffles, or crepes
• Biscuits or toast
• Cheesecake
• Oatmeal
• Greek yogurt, with or without granola

Bake in:

• Coffee cakes
• Crisps
• Pies
• Muffins
• Crumbles
• Puff pastry

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What if I have frozen rhubarb and/or strawberries?

You can use frozen produce in this recipe without changing anything else.

It will release water as it thaws (as will fresh fruit), so you may need to cook it slightly longer to thicken it, but it will turn out just fine!

You could also add cornstarch if you think it needs it.

Variations on this strawberry rhubarb sauce recipe

I kept my recipe quite simple to showcase the main ingredients, but of course you can always add in some flair.

Taste your strawberry rhubarb sauce when it’s done to see if you want any additional sugar. I left mine a bit tart because I knew I’d serve it with ice cream.

You could add a banana or two in place of some or all of the strawberries.

Some people use orange juice in place of water in this dish. This adds a twist to the flavor.

In addition, some people add in vanilla extract and/or lemon juice or zest. Just go easy so they don’t take over the flavor and overwhelm the stars of the show.

Also, some recipes call for baking spices, such as cinnamon, fresh ginger, or even fresh mint.

My sauce (using fresh rhubarb) thickened just fine on its own, but if needed, you can add a little cornstarch.

For a smoother consistency, you can use a potato masher or fork to break down chunks. You can even let the sauce cool and add it to a blender if desired. I left mine a little chunky and just used my stirring spoon to smash down the largest chunks.

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Can you eat rhubarb raw?

Yes, many people enjoy eating stalks of rhubarb raw and dipped in sugar or honey!

However, rhubarb is quite tart, so most people prefer it cooked with sugar.

Note: the leaves are toxic and should not be eaten. Trim them and discard them just prior to use.

Health Benefits of Rhubarb

Rhubarb contains vitamin K, which can maintain strong and healthy bones.

It is also high in antioxidants and fiber, which can help lower cholesterol and keep your heart healthy.

Like most plants, all the antioxidants can help reduce inflammation, which helps with all kinds of things by taking some strain off your immune system.

(For a full breakdown of the health benefits of rhubarb, you can read more here.)

Storing Rhubarb – How long does rhubarb last in the fridge?

If you keep the leaves on the rhubarb, it will stay fresh a little longer.

Store rhubarb in the fridge until you are ready to cook with it.

The trick is to wrap the stalks well enough so that they don’t dry out, but not so well that they are completely airtight (here’s the science behind why).

So if you will be using it in a few days, you can leave it loosely wrapped in a produce bag in the crisper drawer.

If you won’t use it quite that quickly, you can wrap the rhubarb in foil and lightly crimp the edges. Like this, it should stay fresh for a couple of weeks.

You can always freeze extra rhubarb for later, too.

Related Dessert Recipes

You may also enjoy:

• Melba sauce (with fresh raspberries)
• Goiabada (with fresh guavas)
• Vegan chocolate covered strawberries
• Banana swirl (aka vegan “nice” cream)
• Gianduja (the original chocolate hazelnut spread, before Nutella)
• Black walnut ice cream (or you can skip the nuts and use this strawberry rhubarb sauce over plain homemade ice cream)

Strawberry Rhubarb Sauce Ingredients

Before you begin, you will need:

Edible Ingredients

• 1 1/2 lbs fresh rhubarb (5 1/2 cups chopped – I used 11 large stalks, which weighed just over 1 1/2 lbs.)
• 1/2 lb fresh strawberries (1 3/4 cups chopped – interestingly, I also used 11 medium strawberries, which weighed just over 1/2 lb)
• 1/3 cup sugar
• 1/4 cup water

Tools and Equipment

• Knife and cutting board
• Measuring cups
• Food scale (optional but very handy)
• Saucepan
• Stirring utensil

How to Make Strawberry Rhubarb Sauce

1. First, remove any leaves from the rhubarb stalks, and the stems from the strawberries, and discard the greenery.
2. Then, wash and chop your rhubarb into slices no longer than 1 inch, and wash and quarter your strawberries.
3. After that, bring the water to a simmer over medium heat. Then, stir in the sugar until dissolved.
4. Next, add the chopped rhubarb and cook until tender, stirring occasionally, about 15 minutes. Add in the strawberries, then cook until softened, about 10 minutes. (If you don’t need strawberry pieces visible in the sauce, you can cook them all together to save time.)
5. Once the sauce has thickened and everything is fully cooked/softened, taste it to see if you want any more sugar, then allow it to cool before serving. Finally, enjoy!

Important: This post is for informational and educational purposes only. This post should not be taken as medical or nutritional advice or used as a substitute for such. You should always speak to your own doctor or nutritionist before implementing this information on your own. Thank you!

I hope you enjoyed this simple recipe for Strawberry Rhubarb Sauce!