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Mason jar filled with cooked Rhubarb Strawberry Sauce, standing light grey fabric napkin, beside few small pieces of cut fresh rhubarb, in the background leaves of fresh green mint.

RHUBARB STRAWBERRY SAUCE

Anna |The Tasty Chapter
This easy rhubarb strawberry sauce, with the addition of orange juice and orange zest, is sweet, tangy, and deliciously perfect. This simple 30-minute recipe is perfect for drizzling over desserts, ice cream, or pancakes or enjoying by the spoonful.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Condiments & Sauces, Dessert
Cuisine American, Canadian, Polish
Servings 6 people
Calories 33 kcal

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 it 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 a lid. Allow to cool before placing the lid on.  Enjoy!

Notes

Tips for Storing: This rhubarb strawberry sauce needs to be stored in the fridge for up to 5 days (in a glass mason jar or glass airtight container). If you need extended storage, place the sauce in a freezer-safe container and freeze for up to 2 months.

Nutrition

Calories: 33kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 3mgPotassium: 239mgFiber: 2gSugar: 4gVitamin A: 90IUVitamin C: 35mgCalcium: 57mgIron: 0.3mg
Keyword Rhubarb, Rhubarb Strawberry Sauce, Strawberry, Sweet sauce
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