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
Ingredients
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
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Strawberry Rhubarb Sauce
Ingredients
- 3 cups (340g) chopped rhubarb
- 1½ cups (175g) quartered strawberries
- ½ cup (110g) sugar
- 1 teaspoon vanilla
Instructions
- 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.
Notes
- 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.
Your Strawberry Rhubarb Sauce Recipe caught our attention, so we added it to our list.
You can find it here: 25 Best Strawberry Rhubarb Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
Thank you!
Really easy and excellent taste!
Thank you very much!!
This Strawberry Rhubarb Sauce recipes Is delicious and creativity, I enjoyed making it so much.
Thank you very much!
Appealing information! Sounds Good.
Thanks!
Adding some fresh mint lifts this even more. To avoid processed sugar I use a bit of stevia or maple syrup.
That’s a great idea! Thanks for sharing!
Can this recipe be canned in water bath canner? If so, what are changes in recipe or how long in water bath?
I am not an experienced canner unfortunately so I can’t advise you on this. So sorry!!
Thank you for responding, I ended up using your recipe and sealing in water bath canner for 10 minutes and it was great!
That’s great! So glad it worked out!! Thanks for sharing!
I love everything Rhubarb! This was the perfect recipe to add to my book! Thanks for sharing!
Thanks!
Thank you for the recipe and detailed instructions. I’d love to know how much one batch makes so I can prepare my containers in advance. 😊
So sorry I haven’t answered your question sooner! It makes about 1 2/3 cups of sauce.
So yummy on ice cream. And love that this is freezer friendly.
Thanks!
I love everything strawberry rhubarb in the summer! I can’t wait to try this recipe soon!
Hope you enjoy!
I LOVE this recipe so much and love the idea to use it on top of cheesecake! Besides, there is always an abundance of rhubarb in our patch to use up and this is the perfect recipe for the seasonal fruit!
Thank you very much!
Excellent recipe – very easy fast…and delicious. I’m making up multiple batches putting it in the freezer jelly containers and freezing.
Thank you very much!! And love that you are freezing it for later!