Description
This Strawberry Rhubarb Sauce recipe is the perfect blend of sweet and tart, ideal for topping your favorite desserts like ice cream, yogurt, or cheesecake. It’s easy to make and captures the delicious flavors of spring.
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and chopped
- 1 pound fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- In a medium saucepan, combine the rhubarb, strawberries, sugar, and water.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Cook for about 15-20 minutes, or until the rhubarb and strawberries have softened and the sauce has thickened slightly.
- If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering sauce and cook for another minute or two, until thickened.
- Remove from heat and stir in the lemon juice.
- Let the sauce cool slightly before serving.
Notes
- Adjust the sugar to your preference, depending on the sweetness of your strawberries and rhubarb.
- For a smoother sauce, you can puree it with an immersion blender once it’s cooled slightly.
- This sauce can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 15g
- Sodium: 2mg
- Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g