It doesn’t get much simpler than this delicious Strawberry Rhubarb Sauce. Just a few ingredients and a little time on the stove and you have yourself an amazing treat. A little bit tart and a little bit sweet, this sauce is super versatile. Need some serving suggestions? I’m so glad you asked…I just so happen to have some!
1) Dollop onto pancakes, french toast, or waffles for a delicious morning treat.
2) Ladle over ice cream.
3) Spoon a little over baked oatmeal.
4) Serve with pound cake.
5) Eat straight from the jar (this would be one of my personal favorites!)
If you find yourself with a little extra rhubarb this is a simple and delicious way to enjoy it!
Strawberry Rhubarb Sauce
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup sugar
- 1/4 cup water
In a medium saucepan; combine rhubarb, sugar, and water and simmer until rhubarb begins to get tender. Add strawberries and cook an additional 5-10 minutes, stirring occasionally. Serve warm or keep chilled until ready to serve.
Pound cake, fresh whipped cream and strawberry rhubarb sauce…mmmmm.
{ 10 comments… read them below or add one }
I’m crossing my fingers that we get rhubarb in our CSA box this week. If we do, I’m definitely making this.
I hope you get some rhubarb Jen! This sauce is so good!
hi becky! another lovely recipe, do u have an idea how long it would last in an airtight jar? thanku! x
Hi Rebecca, I’m thinking it should be good for 3-4 days in the fridge. I’m sure it would freeze well too! It just never lasts that long around here:-)
I am dreaming of this on top of a thick slice of lemon pound cake; what a great and simple recipe.
This is so simple, perfect and gorgeous! The color is killing me. So lovely!
Made this on Friday for pancakes and ate some leftovers on toast, then on ice cream. So delicious!!
I’m so glad you liked it!!
Wow, how simple is that?! I made mine in the crockpot this morning while I was doing other housework, and now I am having it on oatmeal for lunch
I had a old tub of strawberries (the kind frozen in syrup) that I didn’t know what to do with, so I simply plopped that in my little crockpot and then used the strawberry container to measure the equal amount of rhubarb. I did add about half of the sugar too, because it needed a bit more than what was with the strawberries. I didn’t need the water, infact, I have a bit of extra liquid so I am reducing that yet in the crockpot for syrup for the kids’ pancakes tomorrow 
Sounds fantastic Jenny!