Rhubarb Strawberry Sauce
Bright and tangy with a hint of natural sweetness, this Rhubarb Strawberry Sauce is the perfect way to elevate desserts, breakfasts, or even savory dishes. Made with fresh rhubarb and ripe strawberries, this easy-to-make sauce combines just a handful of ingredients—granulated sugar, water, a splash of lemon juice, and an optional touch of vanilla extract—to create a versatile, homemade treat. Simmered to tender perfection in just 20 minutes, this sauce strikes the ideal balance of tart and sweet, making it the ultimate topping for everything from pancakes and ice cream to roasted pork or yogurt parfaits. Customize the texture to your liking—chunky for a rustic flair or smooth for a polished finish—and enjoy a touch of springtime flavor in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups (chopped) rhubarb stalks
- 2 cups (hulled and halved) strawberries
- 0.75 cups granulated sugar
- 0.25 cups water
- 1 tablespoon lemon juice
- 0.5 teaspoons vanilla extract (optional)
Instructions
Wash the rhubarb thoroughly and chop it into small, bite-sized pieces. Hull the strawberries and cut them in half, or quarters if they are large.
In a medium saucepan, combine the chopped rhubarb, strawberries, sugar, and water. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking.
Lower the heat to medium-low and continue to cook for about 15-20 minutes, or until the rhubarb has softened and the strawberries are broken down. Stir frequently to ensure even cooking.
Add the lemon juice and optional vanilla extract, stirring to incorporate. Taste the sauce and adjust the sweetness by adding a bit more sugar if necessary.
Remove the saucepan from the heat. For a smoother texture, you can use an immersion blender to puree the sauce, or leave it chunky for a more rustic feel.
Allow the sauce to cool slightly before serving. It thickens as it cools. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 174.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 2445 mg | 52% | |
*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.
