Strawberry Rhubarb Sauce
A quick, tangy strawberry rhubarb sauce made with fresh fruit, sugar, lemon, and a touch of cornstarch for thickening. Perfect for pancakes, desserts, yogurt, or as a glaze.
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.
Nutrition
Calories: 70kcalCarbohydrates: 18gProtein: 0.2gSodium: 2mgSugar: 15g
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