Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce - Spoon this versatile 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!
Servings 6 servings
Ingredients
- 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
Instructions
- 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.