Raspberry Rhubarb Sauce
Bright, tangy, and irresistibly sweet, this Raspberry Rhubarb Sauce strikes the perfect balance of flavors, making it a versatile topping for any occasion. Featuring a delightful blend of fresh or frozen raspberries and tart rhubarb, this simple recipe is enhanced with a touch of lemon juice, vanilla extract, and just enough sugar to let the fruit's natural flavors shine. Thickened to perfection with a cornstarch slurry, this easy-to-make sauce is ready in just 25 minutes and can be served warm or chilled. Whether drizzled over pancakes, swirled into yogurt, or spooned atop ice cream, this homemade fruit sauce is a vibrant addition to your breakfast, desserts, and everything in between. Perfect for seasonal fruit lovers and an excellent way to use up rhubarb, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup fresh rhubarb, chopped
- 0.5 cup granulated sugar
- 0.25 cup water
- 1 tablespoon lemon juice
- 0.5 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
In a medium saucepan, combine the raspberries, rhubarb, granulated sugar, water, and lemon juice.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
Lower the heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the rhubarb pieces are soft and the mixture thickens slightly.
In a small bowl, mix the cornstarch with cold water to create a slurry.
Slowly pour the cornstarch slurry into the saucepan while stirring the sauce continuously.
Cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the sauce cool slightly before serving. For a smoother consistency, you can blend the sauce with an immersion blender or leave it chunky for texture.
Serve warm or chilled over pancakes, waffles, yogurt, ice cream, or desserts.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 112.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
