Do you have a favorite strawberry rhubarb sauce recipe? If you’re from New England, you know about rhubarb, but do you like it? Rhubarb is a thick, celery-like plant with reddish stalks that can grow to be more than two feet long. In Vermont, it’s one of the first edibles that grow in our yard. We have two huge plants at the corner of our property. Each year, I harvest the stalks, cut them up and store them in the freezer to use throughout the year. I always end up having more rhubarb than I use up in a year. Then I start sharing with friends and family because I don’t want rhubarb left in the freezer when I start working on this years’ crop. This post was first published in 2014 and has been redone with better photographs for you to enjoy today. This post contains affiliate links.
How to Make My Strawberry Rhubarb Sauce Recipe
Rhubarb is very tart on its own so I always add a sweeter fruit like strawberries or apples to it to help cut down on the tartness. When we went strawberry picking, I knew that I had to save some strawberries to make this strawberry rhubarb sauce recipe. It makes a wonderful dessert, but I also like it stirred into my homemade yogurt for breakfast in the morning. You can drizzle it over homemade vanilla ice cream or on top of homemade biscuits. You can even just eat it straight from the bowl.
Some people add a sweetener to their strawberry rhubarb sauce recipe because rhubarb is so tart. I find that if the strawberries are a bit over ripe, they have enough sweetness that I don’t need to add sugar. If you do feel you need to add a sweetener, try honey or stevia instead of white sugar.
Strawberry Rhubarb Sauce Recipe
- 2 cups of rhubarb pieces
- 1 cup of sliced fresh strawberries
- ¼ cup water
- Put the water in a pot.
- Add the rhubarb and the strawberries.
- Heat until the fruit breaks down.
- Simmer about 10 minutes until a sauce is formed.
- Let it cool and store in the refrigerator.
- Eat within 1 week.