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Rhubarb-Strawberry Sauce

1 review
Total Time
Prep: 20 min. Cook: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Earlene Ertelt, Woodburn, Oregon

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 21, 2022

Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."

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Test Kitchen Approved

Rhubarb-Strawberry Sauce

1 review
Prep Time 20 min
Cook Time 10 min
Yield 2 pints

Ingredients

  • 1 pound fresh or frozen rhubarb, cut into 1-inch pieces
  • 1 jar (12 ounces) currant jelly
  • 2 cups sliced fresh or frozen strawberries
  • 1/4 cup sugar
Text Ingredients

Directions

  1. In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
  2. Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.

Nutrition Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.

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