• Skip to main content
  • Skip to primary sidebar

An Oregon Cottage logo

  • Recipes
    • Best Desserts
    • Easy Salads
    • Easy Side Dishes
    • Homemade Breads
    • Sourdough
    • Homemade Soups
    • Pantry Basics Recipes
    • Simple Dinner Recipes
    • Simple Slow Cooker Recipes
    • Simple Snacks
  • Canning & Preserving
    • Canning Recipes
    • Dehydrator Recipes
    • Freezing Produce
    • Fermented Food Recipes
  • Gardening
    • Yard & Garden Tour
    • Vegetable Garden
    • Flowers, Beds & Borders
    • Gardening Tips
    • Ultimate Vegetable & Fruit Guides
  • DIY & Remodeling
    • 1900 Farmhouse
    • 1982 Ranch-turned-Cottage
    • Easy Handmade Gifts
  • Shop
    • Flexible Planner, Cookbooks, Ebooks & More
    • An Oregon Cottage's Amazon Shop
    • Shopping and Gift Guides
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Organic Gardening
  • DIY & Remodeling
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Get my newsletters + access to a library full of printables!

    Home » Blog » Whole Food Recipes » Best Desserts

    July 13, 2016 | By Jami

    3 Ingredient Rhubarb Strawberry Sauce

    Jump to Recipe

    Fifteen minute, 3-ingredient rhubarb strawberry sauce is a slightly sweet, mostly fruit sauce that's a refreshing topping for desserts like ice cream and pound cake, as well as spreading on breakfast foods or to freeze for later.

    3 Ingredient Rhubarb Strawberry Sauce- a healthy and delicious recipe ready in 15 minutes to top your ice cream & pound cake dessert as well as breakfast waffles. Low in sugar, big in flavor!

    When you've got rhubarb and strawberries coming in - from a garden or from the market - and you've made cakes, crumb bars, jams, and chutneys, this healthy, slightly sweet sauce will be another way you'll want to use & preserve this seasonal produce - it's such a wonderful flavor on so many things!

    And since it's done in about 15 minutes - start to finish - and freezes beautifully, this is a recipe for your preserving file that I think you'll be using again and again for a bit of that summertime taste in the middle of winter.

    3 Ingredient Rhubarb Strawberry Sauce on lemon pound cake

    Rhubarb and strawberries are a classic summertime combination, and this is no different. I've kept the sweetener deliberately low in order for the flavors to shine through. The sweet strawberries balance the tart rhubarb pretty perfectly in my opinion, though if you're looking for a sweeter sauce it's easy to increase the sweetener.

    Ideas for how to use this easy sauce (besides eating straight from the spoon…) include topping vanilla ice cream (so good) and as a sauce for pound cake - lemon pound cake is especially good. It's also terrific on waffles, pancakes, and just spreading on toast as a low sugar "jam."I seriously love toppings like this that make things seem extra special, but actually are pretty good for you.

    Make Rhubarb Strawberry Sauce

    3 Ingredient Rhubarb Strawberry Sauce ingredients

    So, is it really just three ingredients? Yep- although I'm not counting water (is it an 'ingredient' when we all have it all the time?). It's basically equal amounts of fruit and just a small amount of sugar.

    In the photo above the sweetener is coconut palm sugar (which contains less fructose than regular sugar so I like to use it when possible). Any sugar will work with this, though, since it's the fruit that provides the thickening. Even honey or maple syrup are okay, though they will impact the flavor a bit more.

    Making 3 Ingredient Rhubarb Strawberry Sauce

    And is it really just 15 minutes? Actually, it may be slightly less, depending on how quick you are at cutting the friut! Cook the rhubarb and sugar with water and when the rhubarb has softened, add the strawberries.

    Then use an immersion blender (which is an essential tool in my kitchen!) for a super easy way to puree the mixture into a smooth sauce. The other method is to transfer the mixture to a blender, being careful blending because the mixture is hot.

    3 Ingredient Rhubarb Strawberry Sauce is delicious over lemon cake

    And you're done. That's really it! You can leave it thicker to use as a spread for breakfast foods, or thin it with a bit more water to pour as a sauce on deserts.

    If you want to freeze it, fill freezer-safe containers (I use half-pint sized) three-quarters full - to leave room for expansion - and seal. Now that's an easy preserving recipe, isn't it?

    3 Ingredient Rhubarb Strawberry Sauce on lemon pound cake
    Print Recipe Pin Recipe
    No ratings yet

    3 Ingredient Rhubarb Strawberry Sauce

    A 15 minute, healthy 3-ingredient slightly sweet fruit sauce that's a delicious topping for ice cream and cake desserts as well as breakfasts like waffles, pancakes and toast.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert
    Cuisine: American
    Yield: 2 cups
    Author: Jami Boys

    Ingredients

    • 2 thick stalks rhubarb chopped (about 2 to 2-1/2 cups)
    • 1/3 cup coconut palm sugar or brown/white sugar *SEE NOTE
    • 1/4 cup water or more as desired for thinning
    • 2½ cup sliced strawberries about 1 pint

    Instructions

    • Add rhubarb, sugar, and water to a large saucepan. Bring to a boil, lower heat and cook at a simmer 5 to 7 minutes until rhubarb is breaking down and tender.
    • Add strawberries and cook another 3 minutes, stirring often.
    • Remove from heat and blend mixture with an immersion blender in the pan until smooth (alternately, carefully transfer the hot mixture to a blender and whir until smooth).
    • Refrigerate until serving or freeze to store longer.** Use as a thicker spread as-is, or thin to a pourable consistency with more water as needed.

    Notes

    *Other sweeteners work as well: try an equal amount of maple syrup or 1/4 c. of honey (since it's a bit sweeter than sugar).
    **TO FREEZE: fill clean freezer-safe containers (I use half-pint sized) three-quarters full to leave room for expansion, attach lid and freeze 6 months to a year.

    Nutrition

    Serving: 1/4 cup | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    More rhubarb & strawberry recipes to try

    Canned Honey Lemon Rhubarb Butter - An Oregon Cottage

    Canned Honey Lemon Rhubarb Butter

    Strawberry Shortcake with perfect crunchy biscuits

    Strawberry Shortcake with perfect crunchy biscuits

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patti says

      July 16, 2016 at 4:23 am

      Wow. This looks so good and is always a winning combination. I think I would love it on ice cream.

      Reply
    2. [email protected] Freshman Cook says

      July 15, 2016 at 6:14 pm

      I love this sauce! So quick to make too!

      Reply
    3. Judith says

      July 13, 2016 at 3:47 pm

      I don't use sugars of any kind so I will sub non-nutritive sweeteners for this. The strawberries have enough natural sugar for me to deal with.

      Reply
      • Jami says

        July 14, 2016 at 2:40 pm

        I'm glad you can work around this, Judith, and still enjoy it. Hopefully you won't need much, it's just enough to take away the rhubarbs slight bitterness. 🙂

        Reply

    Primary Sidebar

    Jami Boys headshot

    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

    Read More →

    Popular Posts

    • Easy, Soft 100% Whole Wheat Sandwich Bread Tutorial
    • roasted cabbage wedges2_featuredroasted cabbage wedges_featured image
      Roasted Cabbage Wedges with Onion Dijon Sauce
    • Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
    • Original Brown Paper Floor Tutorial: A DIY Alternative to Wood Floors
    • How to Freeze Green Beans without Blanching
      How To Freeze Green Beans The Easy Way Without Blanching
    • Cucumbers on trellis_featured
      5 Reasons To Grow Cucumbers On A Trellis (And Taking Up Less Space Isn't One Of Them)

    ALL OUR CATEGORIES

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosure
    • Terms of Use & Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaboration & Advertising

    Disclosure: As an Amazon Associate I earn from qualifying purchases.

    Disclaimer: All Content Provided On An Oregon Cottage Is For Informational Purposes Only. The Owner Of This Blog Makes No Representations As To The Accuracy Or Completeness Of Any Information On This Site Or Found By Following Any Link On This Site.

    Copyright © 2009-2023 An Oregon Cottage | No Content On This Site, Including Text And Photos, May Be Reused In Any Fashion Without Written Permission.