Description
A delicious and easy-to-make Strawberry Rhubarb Sauce perfect for desserts and toppings.
Ingredients
Scale
- 8 ounces strawberries, quartered if using frozen, don’t thaw (227 grams or 1 and 2/3 cups)
- 6 ounces rhubarb, chopped into 1-inch pieces if using frozen, don’t thaw (170 grams or 1 and 1/2 cups)
- 1 tbsp salted butter (14 grams)
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/3 cup + 1 tbsp granulated sugar (83 grams)
- 1 and 1/2 tbsp brown sugar, packed (21 grams)
- 1 tsp corn starch
- 5 extra strawberries, diced (optional, for extra texture)
Instructions
- Make the Sauce: Melt the butter in a large saucepan over medium heat. Add all remaining ingredients to the pan except the 5 extra strawberries. Stir everything together well, cover, and let cook over medium low heat for 12 minutes without stirring.
- When time’s up, stir in the extra diced strawberries, if using.
- Cool: The filling will thicken up more the longer you let it cool. If it seems too runny, return it to the heat and add a slurry made from 1 tsp corn starch dissolved in 1 tsp water. Cook for 1-4 minutes more to thicken further.
- If using in hand pies, let sauce chill in the fridge overnight first.
- Serve + Store: Enjoy over ice cream, spread on toast or a bagel, use it in hand pies, or stir it into your yogurt! Store the sauce in an airtight container in the fridge for up to 2 weeks.
Notes
- This sauce can be served in various ways including over desserts and breakfast items.
- Make sure to let the sauce cool for the best texture.
- It can be stored in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 10g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 5mg