Strawberry and rhubarb has to be one of the best flavor combinations in the history of the world. We turn this combo into jam, pie, ice cream, cakes and even sauces. With rhubarb in its peak right now, we are thinking about all things rhubarb here in the Midwest. Strawberry rhubarb sauce is a great recipe we make annually.
The sauce is delicious spooned over pancakes or waffles, stirred into oatmeal and yogurt or even as an ice cream topping. You can even stir this sauce into lemonade or champagne for a special treat!
Yield: 1 pint
- 2 cups rhubarb, sliced
- 2 cups strawberries, quartered
- 1/4 cup orange juice
- 1/4 cup white granulated sugar
Wash and prep rhubarb and strawberries.
In a medium saucepan, mix together the rhubarb, strawberries, orange juice and sugar. Heat to medium-high heat and simmer for 15-20 minutes, or until the rhubarb and strawberries have softened.
Once the mixture has softened into the ideal consistency, remove it from heat and allow it to cool. Once cooled, transfer the sauce into a clean airtight container and refrigerate.
Eat within one week for best flavor. Freeze for up to a year in a freezer safe container.
You can substitute maple syrup in place of white granulated sugar. To do this, reduce the measurement to 3 tablespoons.
You can substitute water for orange juice in this recipe.
Consider adding a tsp of vanilla extract to this recipe.
The addition of 1/4 tsp of ginger, cinnamon or allspice would transform this recipe and are all tasty additions to this recipe.
Other uses for this strawberry rhubarb sauce include stirring it into carbonated water for a refreshing spring drink, use it as a filler in crepes, stir into cocktails, use it to spoon over proteins or even use as a cheese topping on a cheese or charcuterie board.