Spoon this versatile Strawberry Rhubarb sauce over ice cream, spread it on your morning toast or a muffin, use it as a filling in hand pies, or stir it into your morning yogurt. It makes a delicious homemade gift, too! The sauce is fruity and sweet – but not too sweet – and comes together in 20 minutes, with only 5 minutes of hands on time!
‘Tis the season for all things Strawberry, all things Rhubarb, and if you’re me – all things Strawberry AND Rhubarb! These two fruits were just plain meant to be together. Let’s make the sauce!
First, roughly chop up your strawberries and rhubarb, and add them a pan with butter, sugar, vanilla, a little corn starch (or tapioca starch), and a dash of lemon juice and lemon zest. The vanilla and lemon really help to cut through the sweetness of the fruit, so the flavor of the sauce is a little better and more complex than just straight up sweet, sugary-ness.
Begin cooking this fruity mixture on the stovetop, stirring to mix everything up.
JUST LOOK AT THAT GOODNESS! Sorry, I didn’t mean to yell. I’m just really excited about this sauce – and I know you are too! Now’s the really easy part – throw a lid on your pan, and let the mixture simmer for 15 minutes! That’s right – you don’t need to check on it or stir it while it cooks. Thank you Strawberry Rhubarb sauce, for doing our work for us.
And, your sauce is done! It will thicken as it cools, and once it’s cool, you can start using it in each and every way you can imagine. It’s perfection spread on a slice of buttered challah or brioche bread for breakfast! You could also blend it with milk and ice cream to make a shake, spoon it over a scoop of ice cream. eat it out of the jar with a spoon (not that I have experience doing that, or anything), use it as filling in hand pies (recipe coming later this week!) or give it as a gift, in a mason jar!
Oh – I just realized this would be amazinggg on some freshly-baked biscuits, too!
Did you make this recipe? Snap a photo and leave a comment!
Strawberry Rhubarb Sauce
- 8 ounces strawberries, quartered if using frozen, don't thaw
- 6 ounces rhubarb, chopped if using frozen, don't thaw
- 1 TBSP salted butter
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/2 cup granulated or cane sugar
- 2 TBSP brown sugar, packed
- 1 teaspoon corn or tapioca starch
- Make the Sauce: Melt the butter in a medium saucepan over medium low heat. Add all remaining ingredients to the pan. Stir everything together well, cover, and let cook for 15 minutes. No need to stir the mixture during this time! This is a super chill recipe. After 15 minutes, remove the pan from the heat and give it a stir.
- Cool: The filling will thicken up more the longer you let it cool. If using in hand pies, let it chill in the fridge overnight first.
- Serve + Store: Enjoy over ice cream, spread on toast or a bagel, use it in hand pies, or stir it into your yogurt! Store the sauce in an airtight container (a mason jar works well) in the fridge for up to 2 weeks.
- Note: I love having extra fruit in my freezer so I can make this even once Rhubarb season is over. Highly recommend getting a little extra fruit, chopping it, and freezing it! Then, you can have this sauce year-round. Don't thaw the fruit first when you go to make it with frozen fruit.
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