This easy Strawberry Rhubarb Sauce will make a great topping for ice cream, cakes, or even breakfast! You can use fresh or frozen fruit and this sauce is freezer friendly!
This Strawberry Rhubarb Sauce is so easy to make and only requires 4 ingredients. It’s the perfect topping for a slice of fresh pound cake or ice cream. Or maybe use some in the morning with your pancakes or waffles.
Reasons You’ll Love This Strawberry Rhubarb Sauce
- Takes only 25 minutes to make and most of that is hands off time
- Uses only 4 ingredients
- Freezer friendly
- Made from real fruit and real sugar
- No preservatives
The ingredient list is pretty short. All you need is strawberries, rhubarb, sugar, and vanilla. You can uses fresh or frozen fruit too! If your strawberries are a little dull in flavor you can add a little lemon juice. Just enough to brighten up the sauce and enhance the flavor but not enough to make it taste like lemon.
How to Make Strawberry Rhubarb Sauce
This is a really easy dessert sauce to make. If you know how to chop and cook on a stove top then you can make this sauce.
PREP THE FRUIT: Start by chopping the fruit. If you prefer a chunkier sauce do a larger chop and if you prefer a less chunky do a dice.
COOK THE SAUCE: Add the chopped fruit and sugar to a saucepan. Add 2 tablespoons of water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until slightly thickened. You can also use a potato masher to help release some juices and break down the fruit into the sauce. Remove from the heat and stir in the vanilla. If you want to use lemon juice add that when simmering the fruit in place of the water.
What Can I Use This Sauce For?
- Spoon it over vanilla or strawberry ice cream
- Top angel food cake or pound cake with this sauce
- Use it as a jam for biscuits or toast
- Spoon over pancakes or waffles
- Use it in crepes
- Cheesecake topping! YUM!!
- Stir some into yogurt or oatmeal
- Use it as a pastry filling
Looking For Other Great Dessert Ideas?
Strawberry Rhubarb Sauce
- 3 cups (340g) chopped rhubarb
- 1½ cups (175g) quartered strawberries
- ½ cup (110g) sugar
- 1 teaspoon vanilla
- Place fruit and sugar in a medium saucepan. Add 2 tablespoons of water and bring to a boil over medium low heat. Reduce to a simmer and cook for 15-20 minutes or until slightly thickened stirring occasionally. Can use a potato masher to help release fruit juices and mash the fruit.
- Remove from heat, stir in the vanilla, and allow to cool. This sauce will thicken as it cools.
- Nutrition is for the entire batch of sauce.
- FREEZER FRIENDLY: Cool sauce completely and freeze in a freezer safe container for up to 6 months.
- STORAGE: This sauce can be kept in the refrigerator for 7-10 days.
- You can use fresh or frozen fruit.
- If your strawberries are lacking in flavor replace the 2 tablespoons of water with 2 tablespoons of lemon juice.