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Strawberry Rhubarb Sauce

A delicious, vibrant sauce blending sweet strawberries and tart rhubarb, perfect for enhancing breakfasts, desserts, and savory dishes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Condiment, Sauce
Cuisine American, Summer
Servings 4 servings
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2 cups Strawberries, hulled and quartered Adds natural sweetness and vibrant color.
  • 2 cups Rhubarb, chopped into 1-inch pieces Contributes tartness and depth of flavor.
  • 1 tablespoon Salted butter Enhances the richness of the sauce.
  • 1 teaspoon Vanilla extract Provides warm, comforting notes.
  • 1 teaspoon Lemon zest Brightens the overall flavor profile.
  • 2 tablespoons Lemon juice Balances sweetness with a tangy kick.
  • 1/2 cup Granulated sugar Sweetens the sauce to perfection.
  • 1/4 cup Brown sugar Adds a hint of caramel flavor.
  • 1 tablespoon Corn starch Thickens the sauce for the perfect texture.
  • 1 cup Extra strawberries (optional) For added texture and sweetness.

Instructions
 

Preparation

  • Start by washing the strawberries and rhubarb. Hull the strawberries and quarter them. Set aside. Chop rhubarb into 1-inch pieces.
  • Measure out your remaining ingredients: butter, vanilla extract, lemon zest, sugar, brown sugar, corn starch, and optional extra strawberries.
  • Gather your cooking tools: a medium saucepan, a wooden spoon, and measuring cups and spoons.

Cooking

  • In a medium saucepan over medium heat, melt the tablespoon of salted butter.
  • Add the chopped rhubarb and quartered strawberries to the pan, stirring gently to coat.
  • Sprinkle in the granulated sugar, brown sugar, and corn starch, mixing well.
  • Pour in the lemon juice and add the lemon zest. Stir to combine.
  • Cook the mixture, stirring occasionally, for about 10-12 minutes, or until the fruits break down and the sauce thickens.

Serving

  • Remove the saucepan from heat and stir in the vanilla extract.
  • For a smoother sauce, use an immersion blender to puree it to your desired consistency.
  • Allow the sauce to cool slightly before serving or storing.

Notes

Store leftovers in an airtight container in the refrigerator for up to one week. Freezes wonderfully for up to 3 months.
Keyword Fruit Sauce, Healthy Sauce, Low-Calorie Recipe, Meal Prep, Strawberry Rhubarb Sauce