Strawberry Rhubarb Sauce

5 from 3 votes

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce is bursting with fresh, sweet strawberries and tart rhubarb. It comes together in 20 minutes, with only 10 minutes of hands on time! Spoon the sauce over ice cream, spread it on your morning toast or muffin, fill hand pies with it, or stir it into your morning yogurt. It makes a delicious homemade gift, too!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: Dessert

Keyword: Easy Dessert Recipes, Toppings, No Bake Recipes, Rhubarb Recipes

Servings: servings

Author: Stephanie Simmons

Ingredients

8 ounces strawberries, quartered if using frozen, don't thaw. 227 grams or 1 and 2/3 cups
6 ounces rhubarb, chopped into 1-inch pieces if using frozen, don't thaw. 170 grams or 1 and 1/2 cups
1 tbsp salted butter 14 grams
1 tsp vanilla extract
1/2 tsp lemon zest
1 tsp lemon juice
1/3 cup + 1 tbsp granulated sugar 83 grams
1 and 1/2 tbsp brown sugar, packed 21 grams
1 tsp corn starch
5 extra strawberries, diced optional, for extra texture

US Customary - Metric

Instructions

Make the Sauce: Melt the butter in a large saucepan over medium heat. Add all remaining ingredients to the pan except the 5 extra strawberries . Stir everything together well, cover, and let cook over medium low heat for 12 minutes. No need to stir the mixture during this time! This is a super chill recipe. When time's up, stir in the extra diced strawberries, if using.
8 ounces strawberries, quartered, 6 ounces rhubarb, chopped into 1-inch pieces, 1 tbsp salted butter, 1 tsp vanilla extract, 1/2 tsp lemon zest, 1 tsp lemon juice, 1/3 cup + 1 tbsp granulated sugar, 1 and 1/2 tbsp brown sugar, packed, 5 extra strawberries, diced
Cool: The filling will thicken up more the longer you let it cool. If it seems to runny, return it to the heat and once it's hot, add a slurry made from 1 tsp corn starch dissolved in 1 tsp water. Cook a 1-4 minutes more, to thicken further.
If using in hand pies, let sauce chill in the fridge overnight first.
1 tsp corn starch
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.

Notes

Note: If you want more of a rhubarb butter (think apple butter or another fruit butter) blend the cooked sauce with an immersion blender to completely smooth it out.

Yield: This recipe makes 16.5 ounces or slightly over 1 and 3/4 cups or 470 grams of sauce total.

Nutrition