There’s something about the first rhubarb of the season that gets you right in the chest—sharp, green, and impossibly hopeful. When paired with sweet strawberries, that puckery rhubarb transforms into this syrupy, jewel-toned sauce that brightens everything it meets. Whether you’re stirring it into yogurt or spooning it over a warm stack of pancakes, this strawberry rhubarb sauce is one of those little kitchen victories that feels like sunshine in a jar.
If you want to experiment with sweet-and-savory, a spoonful of cooled sauce can add fruitiness to Honey-Garlic Chicken Bowls.
Why you’ll love this strawberry rhubarb sauce
This recipe is forgiving, quick, and wildly adaptable. You don’t need special equipment: just a saucepan, a wooden spoon, and a few pantry staples. The balance of sugar and lemon keeps the flavors lively, while a touch of cornstarch gives you that glossy, spoonable finish. I like making a double batch and freezing half—because there’s always a day next month when you’ll crave that bright tang.
Try drizzling this strawberry rhubarb sauce over Coffee Pancakes for a bright, summery breakfast.
Ingredients
Yields about 2 cups (enough for several breakfasts or one epic dessert topping).
- 4 cups strawberries, hulled and halved (about 1 pound)
- 3 cups rhubarb, trimmed and chopped into 1/2-inch pieces (about 10–12 ounces)
- 3/4 to 1 cup granulated sugar (start with 3/4 cup if your strawberries are very sweet)
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 teaspoon vanilla extract (optional, but lovely)
- Pinch of fine salt
Tip: If you prefer less sugar, swap part of it for honey or maple syrup at the end of cooking and adjust to taste.
How to Make Strawberry Rhubarb Sauce
Time needed: 25 minutes
- Prep the fruit
Wash and hull the strawberries, then halve or quarter the larger ones so they cook evenly. Trim the rhubarb and cut into roughly 1/2-inch pieces. Keep the pieces fairly uniform so they soften at the same rate.
- Cook the fruit
In a medium saucepan over medium heat, combine the strawberries, rhubarb, sugar, lemon juice, and 1/4 cup water. Stir to combine, then bring the mixture to a gentle simmer. You’ll notice the fruit starting to break down and release juices within 5–7 minutes—stir occasionally and press the larger strawberry pieces against the side of the pan to help them break up.
- Thicken and finish
Once the fruit is soft and saucy (about 10–12 minutes of simmering total), stir the cornstarch slurry again and slowly add it to the saucepan while stirring. Cook for another 1–2 minutes until the sauce thickens and turns glossy. Remove from heat and stir in the vanilla and a pinch of salt. Taste and adjust sweetness or lemon if needed.
- Cool, store, or serve
If you want a chunky sauce, let it cool slightly and serve. For a smoother jam-like texture, use an immersion blender briefly—just a few pulses. Transfer to a jar and cool to room temperature before refrigerating. Stored tightly, it keeps in the fridge for about 1–2 weeks, or freeze in portions for up to 3 months.
Ways to use this sauce
- Drizzle over plain yogurt, ice cream, or ricotta.
- Warm it slightly and spoon over pancakes or waffles.
- Spread between cake layers or use as a topping for cheesecake.
- Brush it on roasted pork or grilled chicken for a fruity glaze.
This sauce is also a lovely topping for Lemon Cheesecake, adding a tart counterpoint to rich cream cheese.
FAQs
Yes. If you avoid cornstarch, simmer the sauce a little longer to reduce and thicken naturally. It won’t be as glossy but it will still be delicious. You can also use arrowroot in a 1:1 swap for cornstarch.
Start with the lower amount of sugar and taste after cooking. You can balance sweetness with a touch more lemon juice or a pinch of salt. For natural sweeteners, stir in a tablespoon or two of honey or maple syrup at the end.
This recipe is intended for refrigeration/freezing. If you want to water-bath can it, you’ll need to follow a tested preserving recipe for proper acidity and shelf stability.
Either it needs more time to reduce, or the cornstarch slurry was too diluted. Return to the stove and simmer uncovered for a few minutes, or add a tiny extra slurry (a teaspoon cornstarch mixed with a teaspoon water) and cook until thicker.
Conclusion
Strawberry rhubarb sauce is one of those small luxuries that lifts weekday breakfasts and makes weekend desserts feel special. It’s flexible, quick, and forgiving—perfect for when you have a few stems of rhubarb and a handful of strawberries begging for attention. Make a batch, taste it warm from the pan with a spoon, and then tuck the rest away for busy mornings or last-minute dinner finishes.
Happy cooking—and don’t be surprised if you find yourself spooning it straight from the jar. Spread a little of the sauce into your next batch of Strawberry Cheesecake Cookies for an extra jammy center.
Strawberry Rhubarb Sauce
Ingredients
Main
- 4 cups strawberries hulled and halved (about 1 pound)
- 3 cups rhubarb trimmed and chopped into 1/2-inch pieces (about 10–12 ounces)
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
- ¼ cup water
- Pinch fine salt
To thicken & finish
- 1 tbsp cornstarch mixed with 2 tablespoons cold water, slurry
- ½ tsp vanilla extract optional
Instructions
- Hull and halve the strawberries; trim and chop the rhubarb. Measure sugar, lemon juice, and water so everything is ready to go.
- In a medium saucepan over medium heat, combine strawberries, rhubarb, sugar, lemon juice, and 1/4 cup water. Bring to a gentle simmer and cook, stirring occasionally, until fruit breaks down and releases juices (about 10–12 minutes).
- Stir cornstarch slurry again, then slowly add to the simmering fruit while stirring. Cook 1–2 more minutes until sauce thickens and turns glossy. Remove from heat and stir in vanilla and a pinch of salt. Adjust sweetness or lemon to taste.
- Let cool slightly for a chunky sauce, or blend briefly with an immersion blender for a smoother texture. Transfer to a jar; refrigerate for up to 1–2 weeks or freeze for up to 3 months.
Notes
- For a low-sugar version, start with 1/2 cup sugar and sweeten at the end with honey or maple syrup to taste.
- Arrowroot can replace cornstarch 1:1 for thickening if preferred.
- To prevent large seeds from the strawberries, briefly strain the sauce through a fine mesh if you want an ultra-smooth finish.
- Freeze in ice cube trays for single-serve portions that thaw quickly.
