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Why I Make This Strawberry Rhubarb Sauce
Strawberry rhubarb sauce is a delicious topping that adds some sweet and tangy flavor to any dish. And there’s a reason why so many people love to pair ripe strawberries and rhubarb together: mixing them creates a perfect combo that tastes like the essence of summer.
This sauce is simple, with no fancy steps, no special equipment, and it comes together fast.
It’s perfect for drizzling over buttermilk pancakes, spooning on top of ice cream, or even mixing into your favorite recipes. This sauce adds a fun, flavor-packed twist to every bite, and no matter how it’s used, this sauce is sure to transform any dish into something super special.
Here’s why you’ll love it, too:
- Quick stovetop recipe with just 4 ingredients.
- Works with fresh or frozen strawberries.
- Perfect as an upgrade to breakfast, dessert, and snacks.
- Easy to make ahead and keep in the fridge for whenever you need it.
Strawberry Rhubarb Sauce Ingredients
You only need 4 simple ingredients to put together this sauce recipe:
- Rhubarb – The tart star of the recipe that softens into a jam-like sauce.
- Strawberries – Adds natural sweetness and classic flavor. You can use either fresh or frozen berries, whichever is more convenient.
- Fresh orange juice – Brightens everything up and helps the fruit simmer down smoothly.
- Granulated sugar – Helps to balance out the rhubarb’s tartness. You pretty much always need some sugar when working with rhubarb.
The full amount of each ingredient can be found in the recipe card below.
How to Make Strawberry Rhubarb Sauce
This sauce couldn’t be easier to make, with just 2 simple steps:
Step 1: Combine – In a 4-quart saucepan, combine the rhubarb, strawberries, orange juice, and sugar.
Step 2: Cook – Bring to a simmer over medium heat. Continue to simmer until the fruit has broken down and thickened into a sauce, 14-18 minutes.
Recipe Tips
- Dice the rhubarb evenly – Small, even pieces soften at the same rate, so the sauce cooks down consistently.
- Simmer uncovered for best texture – Keeping the saucepan uncovered lets moisture evaporate so the sauce thickens instead of becoming watery.
- Customize the texture – Leave it a little chunky for spooning, or mash gently with a spoon for a smoother sauce.
- Adjust sweetness to taste – Rhubarb can vary; taste at the end and add 1-2 tablespoons more sugar if you feel that it’s needed.
Follow These Tips
Serving
There are countless ways to use this sauce. Here are just a few of my personal favorites:
- Spoon over buttermilk pancakes, waffles, or even French toast.
- Swirl into yogurt or oatmeal for a bright, fruit-forward breakfast. This would be a perfect pairing with baked oatmeal, too!
- Drizzle on vanilla ice cream, cheesecake, pound cake, shortcake, or angel food cake.
- Layer into a parfait with whipped cream.
Storage
Refrigerate – Cool completely, then store in a sealed jar or container in the fridge for 1-2 weeks.
Freeze – Freeze in a freezer-safe container (leave a little headspace) for up to 3 months. Thaw overnight in the refrigerator when ready to use.
Reheat – Warm in the microwave in short bursts, stirring between. If you feel it thickens too much after chilling, stir in a splash of orange juice or water to loosen it, but in my experience, you probably won’t need to.
More Strawberry Recipes
Have I Convinced You to Make This Recipe?
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Strawberry Rhubarb Sauce
Ingredients
- 2 cups diced rhubarb
- 1 cup strawberries (fresh or frozen)
- ½ cup fresh orange juice
- ⅓ cup granulated sugar
Instructions
- Combine: In a 4-quart saucepan, combine the rhubarb, strawberries, orange juice, and sugar.2 cups diced rhubarb, 1 cup strawberries (fresh or frozen), ½ cup fresh orange juice, ⅓ cup granulated sugar
- Cook: Bring to a simmer over medium heat. Continue to simmer until the fruit has broken down and thickened into a sauce, 14-18 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Kaleb – Are the strawberries supposed to be measured whole or sliced?
This recipe looks great!!!