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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.
Strawberry Rhubarb Sauce Recipe
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.
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 overripe, they have enough sweetness that I don’t need to add sugar. So, if you do feel you need to add a sweetener, try honey or stevia instead of white sugar.
So, if you love strawberries, why not try this berry dessert recipe for an easy strawberry galette.
Strawberry rhubarb sauce canning
I don’t typically can this because it doesn’t take us long to eat it. But, if you have a huge amount of strawberry rhubarb sauce and would prefer to can it, you certainly can. You will want to use pint jars and leave 1/2 in headspace in each. Finally, process in a hot water bath canner for 15 minutes.
Can you freeze strawberry rhubarb sauce?
Yes, you definitely can freeze this. I find freezing to be so much easier than canning. And, as long as you have freezer room, it’s the simplest thing to do. I buy the freezer jars with the plastic lids and freeze my strawberry rhubarb sauce recipe that way. It should stay good for at least 12 months. Remember to leave room for expansion when you fill your jars.
Other recipes you might like
If you love rhubarb recipes, here are a few others that you might want to try because I’ve made quite a few. You’ll know that rhubarb and strawberry are pretty much one of my favorite taste combinations. Of course, rhubarb and apple or rhubarb and blueberry are also delicious. So, it all depends on the time of year.
- How to make rhubarb custard pie with no milk
- Strawberry rhubarb crumble recipe
- Grandma’s iced rhubarb tea recipe
- Strawberry rhubarb compote recipe
- Strawberry blueberry sauce
Now, if you’re looking for a chunky strawberry rhubarb sauce, you might want to try this recipe from Weight Watchers. It’s sweetened with honey and orange juice. I have this on my recipe list to try this summer because it sounds like a great flavor combination. And, I love that all of the ingredients are natural. I prefer using sweeteners like honey and stevia rather than something artificial when I cook. And, of course, strawberries are naturally sweet so you really don’t need a lot of sweetener added to your recipe at all.
How do you eat this recipe?
Honestly, I eat it as is from a bowl. But, if you want to, you can eat it spooned over vanilla ice cream. Or stir a spoonful into your yogurt in the morning. Or, you could even have it over homemade biscuits with a bit of homemade whipped cream. It’s such an easy rhubarb dessert recipe that it has lots of different uses. So, I just wish that I could harvest rhubarb all year long so I could enjoy it longer.
- 2 cups of rhubarb pieces
- 1 cup of sliced fresh strawberries
- 1/4 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.
You are going to love my strawberry rhubarb sauce recipe!
Serving Size:1/2 cup
Amount Per Serving: Calories: 97Total Fat: 1gCarbohydrates: 22gProtein: 3g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.