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.
Yield: 2 cups
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!
A couple more favorite rhubarb & strawberry recipes you may like:
Canned Honey Lemon Rhubarb Butter
Strawberry Shortcake with perfect crunchy biscuits
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Patti says
Wow. This looks so good and is always a winning combination. I think I would love it on ice cream.
[email protected] Freshman Cook says
I love this sauce! So quick to make too!
Judith says
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.
Jami says
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. 🙂