Strawberry Rhubarb Sauce: This sweet-tart blend of fresh strawberries and rhubarb creates a flavorful topping for pancakes, waffles, and other breakfast favorites. It also makes a delicious finishing touch for ice cream sundaes and desserts at any gathering. For an extra creamy treat, stir in a splash of heavy cream or whipping cream and enjoy it by the spoonful. Strawberry Rhubarb Sauce is especially irresistible served over Brown Butter Pancakes.
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Key Takeaways:
- Strawberry rhubarb sauce combines sweet strawberries with tart rhubarb for a perfectly balanced homemade fruit topping.
- It takes about 20 to 30 minutes to prepare from start to finish.
- Fresh or frozen strawberries and rhubarb both work well in the recipe.
- The sauce can be left chunky or blended for a smoother consistency.
- It pairs beautifully with pancakes, waffles, French toast, yogurt, oatmeal, cheesecake, ice cream, pound cake, and biscuits.
- Lemon juice, vanilla extract, cinnamon, or orange zest can enhance the flavor.
- Adjust the sugar based on the tartness of your rhubarb and personal preference.
- Simmering uncovered helps the sauce naturally thicken as moisture evaporates.
- Store cooled strawberry rhubarb sauce in an airtight container in the refrigerator for up to two weeks.
- Freeze the sauce for several months to enjoy seasonal fruit all year long.
Overview
Strawberry rhubarb sauce is a simple fruit sauce made by simmering fresh or frozen strawberries with chopped rhubarb until the fruit softens into a sweet-tart topping. The natural sweetness of strawberries balances rhubarb’s tangy flavor, creating a versatile sauce that pairs well with breakfast dishes, desserts, yogurt, oatmeal, cheesecake, ice cream, pancakes, waffles, and even roasted meats. Most recipes are ready in 20 to 30 minutes, require only a handful of ingredients, and can be customized with sweeteners, citrus, or warming spices. It can be enjoyed chunky or blended smooth, stored in the refrigerator for up to two weeks, or frozen for longer storage.
How Do I Find Rhubarb For Strawberry Rhubarb Sauce?
Fresh rhubarb harvested in season delivers the best flavor and texture. If you can’t pick it yourself, look for it in the grocery store’s produce section during late spring, especially in May. You’ll need about 3–4 stalks to make 1 cup of sliced rhubarb. When it’s available, grab a little extra and freeze it. You’ll be glad you did when summer arrives and you’re ready to top your favorite ice cream or bake delicious rhubarb desserts.
Rhubarb—Is It a Fruit or a Vegetable? If you guessed fruit, you’re not alone. Most people assume rhubarb is a fruit, but it’s actually a vegetable. Its bright red stalks and frequent use in pies, crisps, and desserts make it easy to mistake for fruit. I once shared fresh rhubarb with a friend who had never cooked with it before. Not knowing what it was, he tossed it into a stir-fry with other vegetables. The result was an incredibly tart dish that he still jokes about today! Now, whenever I give rhubarb to someone new, I always explain just how tangy it is and recommend starting with this simple recipe. It’s a delicious way to enjoy rhubarb’s unique flavor while balancing its natural tartness.
Here Are The Steps for This Delicious Strawberry Rhubarb Sauce
Wash and trim several stalks of fresh rhubarb, then cut them into ½-inch pieces until you have 2 cups.
Rinse and slice 1 cup of fresh strawberries into even pieces.
In a 2-quart saucepan, combine the rhubarb, ½ cup granulated sugar, and ¼ cup water.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.
Stir in the sliced strawberries and continue simmering for 1 additional minute, just until softened.
Remove the saucepan from the heat and serve the rhubarb strawberry mixture warm or chilled. It’s equally flavorful either way.
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Strawberry Rhubarb Sauce
Ingredients
- 2 cups rhubarb (240g) sliced, 1/2 inch slices
- 1 cup strawberries (167g) fresh, sliced
- ½ cup sugar (198g)
- ¼ cup water (236ml)
Instructions
- Add rhubarb, sugar, and water to a kettle.
- Bring to a boil and then simmer for 5 minutes.
- Add the sliced strawberries and simmer for 1 more minute
- Serve hot or cold. Delicious over ice cream or on waffles.
Video
Notes
Nutrition
FAQ:
Where can I find rhubarb for this recipe?
Is rhubarb a fruit or a vegetable?
Can I use frozen rhubarb and strawberries for this recipe?
How do I store leftover Strawberry Rhubarb Sauce?
Can I adjust the sweetness of the sauce?
What are other ways to use this sauce?
Final Thoughts
This Chicken Pasta Bowl is a simple yet satisfying meal that brings together tender grilled chicken, perfectly cooked pasta, and fresh seasonal vegetables in one nutritious dish. The combination of asparagus, sugar snap peas, garlic, Parmesan cheese, and a light creamy sauce creates a balanced recipe that delivers both comfort and freshness in every bite.
Whether you’re looking for an easy weeknight dinner, a family-friendly meal, or a wholesome lunch option, this pasta bowl offers plenty of protein, vegetables, and flavor without requiring complicated ingredients. The roasted vegetables add texture and color, while the chicken and pasta make it filling enough to satisfy even the biggest appetites.
Give this Chicken Pasta Bowl a try the next time you need a quick, nourishing meal. It’s versatile, easy to customize with your favorite vegetables, and perfect for meal prep or sharing with family and friends. One bowl is all it takes to enjoy a delicious balance of comfort food and healthy eating.
