Strawberry Rhubarb Sauce

In the spring and summer I look forward to rhubarb season, which also goes hand in hand with strawberry season. These two summer fruits pair so well together, the crunchy, acidic rhubarb stalks providing a bracing structure to the aromatic, sweet red berries, culminating into the perfect sweet-tart flavor combo of strawberry rhubarb that is so treasured. While most of us are very familiar with strawberries, fewer of us know the rhubarb as well. I have a little rhubarb plant growing in my garden, and I just love to pick those crisp stalks for this recipe. While the large triangular rhubarb leaves are inedible, the fleshy, crunchy pink-green stalks are delicious. My mother would dip the raw stalks into sugar and eat them like dipping celery sticks into peanut butter, but I love them cooked with strawberries in numerous ways, such as a strawberry-rhubarb cobbler, summer fruit skillet cobbler, or crisp. You can also use your rhubarb for this super easy, delicious, wholesome, versatile Strawberry Rhubarb Sauce, which you can enjoy plain and straightforward by the spoon, just like fresh applesauce! Or, ladle it over your favorite desserts, such as nice cream, sorbet, or tart shells; breakfast meals, such as plant-based yogurt parfaits, or whole grain porridge bowls; or baked goods, such as pancakes, waffles, and coffee cake. I swear, if you make up a batch of this super easy, four-ingredient Strawberry Rhubarb Sauce, it will disappear in no time!

Step-by-Step Guide:

Find rhubarb at your local farmers market, grocery store, or grow it yourself!
Pair it with fresh strawberries (or frozen will work too).

Chop rhubarb into 1-inch pieces.

Slice strawberries.

Place in a medium pot with lemon juice and organic cane sugar and cook for 10-15 minutes, until thickened and tender.

Store in airtight containers in the refrigerator.

Serve strawberry rhubarb sauce in pies, tarts, or cobblers.

Or serve strawberry rhubarb sauce over nice cream, plant-based yogurt, pancakes or waffles.


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Make this easy, low-sugar, natural, delicious, healthy, plant-based, gluten-free Strawberry Rhubarb Sauce to serve over your favorite desserts, pancakes, waffles, yogurt, or cereal bowls—or to enjoy like you would applesauce.

  • 1 pound fresh (or frozen) rhubarb stalks, trimmed of leaves, sliced into 1-inch pieces
  • 1 pound fresh (or frozen) strawberries, sliced
  • ½ lemon, juiced
  • ½ cup organic cane sugar

  1. Place sliced rhubarb and strawberries in a medium pot. Add lemon juice, sugar, and stir well over medium heat.
  2. Cover, bring to a simmer over medium heat, and cook for 10-15 minutes, stirring frequently, until fruit is tender and thickened.
  3. Remove from heat, cool, and store in air-tight containers for up to one week, or freeze for up to 6 months.
  4. Makes 3 cups (6 servings, ½ cup each).
  5. May enjoy as a simple sauce, or serve it in pies, cobblers, crisps, fruit bars, or popsicles; or over cereal, pancakes, waffles, nice cream, or plant-based yogurt.
  • Category: Sauces


  • Serving Size: 1 serving
  • Calories: 61
  • Sugar: 5 g
  • Sodium: 4 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 1 g

Keywords: strawberry rhubarb, rhubarb sauce, homemade strawberry rhubarb sauce

For other fruit-forward desserts, check out the following:

Peach Rosemary Olive Oil Crisp
Apricot Almond Tart
Strawberry Rhubarb Cobbler

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