Strawberry Rhubarb Sauce

There’s nothing quite as springy as a strawberry-rhubarb recipe. Within everything from pies to muffins, this berry and vegetable combo is a sure sign of spring burgeoning into summer. Here, we use the combination to make a vibrant strawberry rhubarb sauce. It’s perfect: Instead of a one-off treat, this sauce can flavor any dessert with dreamy strawberry-rhubarb.

Fresh or frozen strawberries and rhubarb are welcome in this recipe. Personally, I always use fresh if the two are in season, but out of season, I reach for frozen. Either, or a mix of both, will make an outstanding strawberry rhubarb sauce recipe that’s perfect atop pancakes, pound cakes and bowls of ice cream.

Ingredients for Strawberry Rhubarb Sauce

• Rhubarb: Prep the rhubarb as you would celery: Cut the ends off, rinse the stalks under cool water and chop them into 1-inch pieces. If using frozen rhubarb, measure the rhubarb while it’s still frozen, then thaw it completely. Drain it in a colander, but do not press the liquid out.
• Strawberries: Clean the strawberries well before using them in this strawberry rhubarb sauce recipe. Even quickly soaking the strawberries in salt water can draw out lingering bugs. If using frozen strawberries, thaw them first, then drain the excess liquid.
• Sugar: Granulated sugar is the ideal sweetener here. Cane sugar can be used for a vegan alternative.
• Lemons: Fresh lemons brighten the sauce, playing into the springy flavors from the strawberries and rhubarb. Since we use both lemon zest and juice, I recommend zesting the lemons first, as they’re easier to grate while still intact.
• Cinnamon: Sweet cinnamon creates a cozy flavor in the sauce. You may think cinnamon is best for fall, but its warmth plays well with the freshness of the rhubarb and strawberry sauce.
• Red food coloring: Food coloring is completely optional. However, it really makes the rhubarb sauce with strawberries look vibrant and fresh.
• Cake: Serve rhubarb and strawberry sauce generously over pound cake or angel food cake.

Directions

Step 1: Cook down the rhubarb

In a saucepan, combine the rhubarb, water, sugar, lemon zest and salt. Bring the mixture to a boil, then reduce the heat. Cook, uncovered, over medium heat until the rhubarb is soft, 10 to 15 minutes.

Remove the saucepan from the heat and let the mixture stand for five minutes.

Step 2: Stir in the strawberries

Stir in the strawberries, lemon juice and cinnamon until well combined.

Step 3: Add the food coloring

Optionally, dot in three to four drops of red food coloring to make the sauce more vibrant.

Step 4: Serve the sauce

Let the strawberry rhubarb sauce cool to room temperature. Serve generous spoonfuls over slices of pound cake or angel food cake.

JOSH RINK FOR TASTE OF HOME

Ways to Use Strawberry Rhubarb Sauce

Strawberry rhubarb sauce upgrades almost any dessert. Spoon a generous serving over ice cream, pancakes (like these lemon ricotta pancakes), waffles and fruity cheesecakes. I also love it in thumbprint cookies and layered into trifles, parfaits, crepes and even strawberry shortcakes.

How to Store Strawberry Rhubarb Sauce

To store strawberry rhubarb sauce, allow it to cool completely to room temperature. Pour it into a glass jar or airtight container, and refrigerate the sauce for up to five days. The sauce must be at room temperature before storing, as hot liquid can break a glass jar.

Can you freeze strawberry rhubarb sauce?

Yes, you can freeze this rhubarb sauce with strawberries. Allow it to cool completely to room temperature, then transfer the sauce to a glass jar or airtight container. Leave a 1/2 inch of headspace so the sauce has room to expand. We don’t want any jar explosions in the freezer!

The sauce can be frozen for up to one month. Thaw overnight in the fridge before using.

Strawberry Rhubarb Sauce Tips

JOSH RINK FOR TASTE OF HOME

Can you make strawberry rhubarb sauce completely smooth?

Yes, you can make the strawberry rhubarb sauce completely smooth by immersion blending it after cooking. It’s possible to blend it in a food processor or blender, but the sauce needs to be completely cooled to room temperature after cooking and before blending.

Is this strawberry rhubarb sauce gluten-free? What about vegan?

Yes, this strawberry rhubarb sauce is gluten-free by itself, so long as it’s served over gluten-free angel food cake or gluten-free pound cake. I also recommend checking any packaging, such as for the sugar, cinnamon and food coloring, to make sure there is a certified gluten-free label. Some people are sensitive to foods that are produced in a facility that handles wheat and gluten, even if the food itself is naturally gluten-free.

This strawberry rhubarb sauce is also vegan so long as vegan sugar, like cane sugar, is used. Regular white sugar is processed with bone char from animals, which is not vegan-friendly.

Why isn’t my strawberry rhubarb sauce thickening?

The rhubarb and strawberry sauce takes time to thicken as it cooks down. There’s a lot of water, but the amount of water is necessary to break down the rhubarb. Depending on the size of your rhubarb, the sauce may take more time to cook down than the recipe suggests. Keep cooking it, and know that when the sauce is finished cooking, it will thicken even more as it cools.

Also, if you’re using frozen rhubarb and/or strawberries, be sure to thaw and drain them of their excess water.