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 that is so treasured in strawberry rhubarb recipes. While most of us are very familiar with strawberries, fewer of us know the rhubarb as well.Â
When is rhubarb in season?
Depending on your location, rhubarb is in season April through June. I have a little rhubarb plant growing in my garden, and I just love to pick those crisp stalks for this rhubarb sauce recipe. While the large triangular rhubarb leaves are inedible, the fleshy, crunchy pink-green stalks are delicious.
How to freeze rhubarb if you have an abundant supply?
It’s easy—just slice them into short pieces (1-2 inches), spread them on a baking sheet, pop it in the freezer, and once they are solid, transfer the rhubarb slices to an airtight container. Now you can store in the freezer for up to 6 months to use in this recipe (you can also use store bought frozen rhubarb). 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:
Description
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
- Place sliced rhubarb and strawberries in a medium pot. Add lemon juice, sugar, and stir well over medium heat.
- Cover, bring to a simmer over medium heat, and cook for 10-15 minutes, stirring frequently, until fruit is tender and thickened.
- Remove from heat, cool, and store in air-tight containers for up to one week, or freeze for up to 6 months.
- Makes 3 cups (6 servings, ½ cup each).
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces
Nutrition
- 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
Ojai Pixie Tangerine Vegan Cheesecake Cups
Strawberry Blondies with Coconut
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