If you’re a fan of fruity sauces, this homemade Rhubarb Strawberry Sauce is an excellent one to try. It is sweet, tangy, smooth and easy to make. This simple 30-minute recipe is ideal for topping ice cream, pancakes, or enjoying by the spoonful.
This was one of the very first fruit sauces I made that wasn’t only berry based and I liked it so much that I’ve made it many times since. In the beginning, the addition of orange was simply a move to use up oranges, but I find the hint of orange flavor it adds is quite nice. However, if you’re not a fan, feel free to substitute with lemon juice, grapefruit juice or water.
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Rhubarb is one of the vegetables I really enjoyed when I was growing up in Poland. Rhubarb, or “rabarbar” in Polish, was a staple in our garden and a cherished part of my childhood. I have fond memories of cutting fresh stalks of rhubarb and dipping them in a small bowl of sugar. The tartness of the rhubarb combined with the sweet sugar was a delightful treat that I enjoyed every summer. It was a simple, satisfying, favorite snack that I always looked forward to, and it made me love this unique vegetable even more.
This rhubarb strawberry sauce recipe makes 2 cups, enough for four to six people. The citrus from the orange complements the rhubarb and strawberries beautifully, while the sugar serves as a flavor enhancer as much as a sweetener. You can also substitute the sugar with honey or other natural sweeteners.
I especially enjoyed the warm sauce over some vanilla ice cream or stirred into Greek Yogurt and topped with toasted walnuts. It’s also great to be used as a topping for crepes or waffles. The fresh fruit sauce can be served warm or chilled. It takes a simple dessert and elevates it to the next level!
By design, this seasonal fruit recipe makes a fairly small batch, ideal for a quick treat or for trying out new flavors without making too much, and for occasions when you want to whip up something delicious without a lot of leftover sauce.
If you grow rhubarb in your garden, then this easy rhubarb strawberry sauce is the perfect way to preserve your amazing rhubarb and might become your favorite go-to recipe this spring!
For more other great ways to use rhubarb, why not make Rhubarb Walnut Coffee Cake? Or this recipe for Rhubarb Cake instead?
WHAT IS RHUBARB STRAWBERRY SAUCE MADE OF
This rhubarb strawberry sauce recipe only contains five basic ingredients:
- Rhubarb: Use fresh rhubarb for the best flavor and texture in your sauce. Although rhubarb is technically a vegetable, it is often used in cooking as a fruit and is most commonly used in desserts.
- Strawberries: Both fresh strawberries and frozen strawberries work for this recipe. Make sure to let the frozen ones fully defrost before using them.
- Orange juice and orange zest: The citrus of the orange enhances the overall taste, gives it greater depth of flavor and help prevent the strawberries from oxidizing and losing their vibrant color. It is preferable to use an organic, unwaxed orange. If you don’t have orange, grapefruit is great alternatives.
- Sugar: Enhances the natural sweetness of the strawberries and balances out the tartness of the rhubarb. In this recipe I’m using cane sugar but the granulated sugar will also work. The amount can be adjusted to taste, allowing you to find the perfect balance of sweet and tart flavors.
VARIATIONS
- Feel free to get creative and add other fruits or spices to the sauce. For example, you can include raspberries, blackberries, peaches, or a handful of blueberries. Different fruits may require slightly more cooking time to break down and create a smooth fruit sauce.
- Additionally, consider including fresh ginger by adding 1 – 2 teaspoons of grated ginger, which provides a subtle heat and a hint of earthiness. Alternatively, you might want to add cardamom, which offers a unique, aromatic flavor that complements the fruits.
- Use Honey instead of sugar: Clover honey has a light, sweet taste that won’t overpower the other flavors or try Orange blossom honey with a subtle citrus note that will complement the orange zest in the sauce.
Ready to get cooking? Remember that you can print this recipe if you would like.
HOW TO MAKE RHUBARB STRAWBERRY SAUCE
It takes almost no effort to make this super easy recipe for rhubarb strawberry sauce. The highlights are here, but for the full recipe please scroll down to the bottom of the post!
PREPARE YOUR FRUIT
Clean the rhubarb first by trimming off the leafy tops and the very bottom of the stalks, as the leaves are toxic and should be discarded. Place the stalks under cold running water and gently scrub away any dirt. If you find any tough, stringy fibers, peel them off with a vegetable peeler. Once cleaned, the rhubarb is ready to be chopped.
Wash the strawberries and remove the leaves and stems. Cut the berries in half or quarters, depending on their size.
TIME TO COOK
Place the chopped rhubarb and strawberries in a heavy-bottomed nonreactive saucepan along with the sugar, orange juice, and orange zest. Stir well to combine.
Bring to a boil over medium heat, then reduce the heat to a simmer and cook, uncovered, stirring occasionally for about 15 to 20 minutes, until the fruit breaks down, the sauce has thickened and has developed a glossy shine.
Once you’ve reached your desired thickness, remove from heat and allow to cool completely.
TIP: If you do happen to overcook your sauce and it turns out thicker than you were hoping, just stir in some water a tablespoon at a time until your desired consistency is reached.
HOW TO STORE RHUBARB STRAWBERRY SAUCE
Transfer the rhubarb strawberry sauce to a sterilized mason jar or resealable glass airtight container. Allow to cool before placing lid on.
Refrigerate the rhubarb strawberry sauce in an airtight container. It will last for about 5 days.
Freeze it in freezer safe container for up to 2 months. To thaw, simply place in the fridge overnight. If you prefer to serve your sauce warm, you can heat it on the stove or in the microwave.
HOW TO THICKEN RHUBARB STRAWBERRY SAUCE
To thicken the rhubarb strawberry sauce, cook it on low heat until it reduces. The longer the sauce simmers, the thicker it gets. You can also blend some of the fruit to help thicken the sauce.
Another option is to use cornstarch or arrowroot powder. Combine 1-2 tablespoons of water with cornstarch, then add it to the sauce while it’s cooking. If you prefer to use arrowroot, add it at the end of cooking and stir well.
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USE FOR RHUBARB STRAWBERRY SAUCE
There are so many ways to use this delicious rhubarb strawberry sauce recipe. Plus, you can have it ready in minutes, so you can make it whenever needed.
For Breakfast:
- This sauce is great for adding to oatmeal. You can also include it in a smoothie if you don’t have fresh fruit.
- This rhubarb strawberry drizzle for pancakes, waffles, or crapes.
- Layer it with Greek yogurt and granola in a glass or bowl, and add some sliced almonds, and is also a great addition to French toast.
- Toast topping; spread some butter on toast or bagels and cover them with the sauce.
Dessert:
- It’s amazing for ice cream. Make your own sundae with fresh chopped fruit, nuts, seeds, and dark chocolate with Vanilla ice cream.
- Use it as a rhubarb strawberry topping for cheesecake, pound cake to add a tart twist.
MORE RECIPES TO TRY
- Easy Strawberry Cake
- Pavlova
- Lemon Poppy Seed Muffins
- Roasted Moon Drop Grapes
- Chocolate Crinkle Cookies
- Almond Flour Thumbprint Cookies
- Blueberry Tart
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The nutritional and calories information shown is an estimated provided by an online nutrition calculator. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
RHUBARB STRAWBERRY SAUCE
Equipment
- Heavy bottomed saucepan stainless steel preferred
- Measuring cups and spoons
- wooden spoon
- Mason jar
Ingredients
- 2 1/2 cups fresh rhubarb chopped (1/2 inch pieces – approx. 300g)
- 1 1/2 cups quartered strawberries (frozen or fresh – approx. 250g)
- 4 tablespoons cane sugar or granulated sugar (adjust based on your preference )
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest optional
Instructions
- Clean the rhubarb first by trimming off the leafy tops and the very bottom of the stalks, as the leaves are toxic and should be discarded. Place the stalks under cold running water and gently scrub away any dirt. If you find any tough, stringy fibers, peel them off with a vegetable peeler. Once cleaned, the rhubarb is ready to be chopped. Chop the rhubarb into smaller pieces (about 1/2 inch thick).Wash the strawberries and remove the leaves and stems. Cut the berries in half or quarters, depending on their size.
- Place the chopped rhubarb and strawberries in a heavy-bottomed medium nonreactive saucepan along with the sugar, orange juice, and orange zest. Stir well to combine.
- Bring to a boil over medium heat, then reduce the heat to a simmer and cook, uncovered, stirring occasionally for about 15 to 20 minutes, until the fruit breaks down, the sauce has thickened (if there are a few pieces here and there, it's okay, just as long as they are soft enough to break down with the back of a wooden spoon) and the sauce has developed a glossy shine. The longer the sauce simmers, the thicker it will become. If you want a more syrupy sauce, remove from the heat earlier while it's still a little runny. For a thicker, more spreadable sauce, simmer a little longer.
- Once you've reached your desired thickness, remove from heat and allow to cool completely. This sauce will thicken as it cools. At this point you can cool the sauce and serve as is or for a smoother texture you can purée the mixture using a handheld immersion blender or transfer it to a standard blender. If using a blender, be cautious and follow the manufacturer's instructions, draping a towel over the lid for safety while blending.
- Taste, and add additional sugar if you desire more sweetness. Keep a light hand with the sugar though; too much sweetness will overpower rhubarb's distinctive flavor. If you add more sugar, turn the heat back on to low and stir constantly until the sugar is completely dissolved.
- Transfer the rhubarb strawberry sauce to a mason jar or resealable glass container with lid. Allow to cool before placing lid on. Enjoy!