There’s something nostalgic about the way strawberry rhubarb sauce fills the kitchen with that sweet-tart aroma—it takes me right back to summer mornings with warm pancakes and a drizzle of this ruby-red goodness. Made with just a few pantry staples and fresh fruit, this strawberry rhubarb sauce is my go-to when I want to brighten up breakfast or bring a touch of homemade charm to desserts.
Whether it’s spooned over ice cream, swirled into yogurt, or tucked into a parfait, the balance of juicy strawberries and tart rhubarb never fails to impress. I love how quickly it comes together—just 20 minutes—and it keeps beautifully in the fridge. If you're like me and always looking for an easy, reliable favorite, this strawberry rhubarb sauce is one to make on repeat.
Why This Strawberry Rhubarb Sauce is a Kitchen Essential
This strawberry rhubarb sauce has earned a permanent spot in my kitchen—it’s one of those simple, seasonal recipes that just feels like home. When strawberries and rhubarb start showing up at the farmers’ market in late spring, I know it’s time to make a batch of this bright, tangy sauce. It’s lighter than a jam, naturally lower in sugar, and perfect for drizzling over pancakes, swirling into oatmeal, or even pairing with savory dishes like grilled pork tenderloin.
What I love most is how the sweet strawberries and tart rhubarb come together in the strawberry rhubarb sauce to create that just-right balance that works on everything from breakfast to dessert. And with the fruit’s natural pectin giving it a smooth finish, this strawberry rhubarb sauce comes together without any added thickeners—just simple, honest ingredients in every spoonful.
Jump to:
- Ingredients
- Instructions
- Essential Hints and Tips for Success
- Health Benefits and Dietary Adaptations
- Creative Recipe Variations and Flavor Twists
- Essential Equipment for Perfect Results
- Proper Storage and Shelf Life
- The Secret That Transformed My Strawberry Rhubarb Sauce Forever
- FAQ
- Related
- Pairing
- Strawberry Rhubarb Sauce Recipe
Ingredients
- Fresh strawberries, hulled and chopped (frozen strawberries work too, but fresh gives the best texture)
- Fresh rhubarb, trimmed and cut into ½-inch pieces
- Granulated sugar (adjust to taste depending on strawberry sweetness)
- Fresh lemon juice (brightens the flavors and helps preserve color)
- Cornstarch mixed with 2 tablespoons cold water (optional, for thicker consistency)
- Vanilla extract (adds depth of flavor)
- Pinch of salt (balances the sweetness)
Ingredient Substitutions:
- Sugar alternatives: Honey, maple syrup, or coconut sugar work well. Start with less and adjust to taste.
- Lemon juice: Lime juice or orange juice can substitute, though lemon provides the best flavor balance.
- Cornstarch: Arrowroot powder or tapioca starch work as alternatives for thickening.
- For sugar-free version: Use stevia or monk fruit sweetener, starting with ¼ the amount and adjusting to taste.
The key to exceptional strawberry rhubarb sauce lies in using quality ingredients. Fresh-picked strawberries from the farmers market will give you the most vibrant flavor, while rhubarb should be firm and brightly colored. Avoid rhubarb that looks wilted or has brown spots.
See recipe card for quantities.
Instructions
Prepare and Combine Ingredients
- Wash your strawberries and rhubarb thoroughly under cold running water.
- Hull the strawberries and chop them into bite-sized pieces, about ½ inch works perfectly.
- Trim the rhubarb stalks, removing any leaves (which are toxic) and the tough bottom ends.
- Cut the rhubarb into ½-inch pieces, slightly smaller than the strawberries since it takes longer to soften.
- In a medium-sized, heavy-bottomed saucepan, combine the chopped strawberries, rhubarb pieces, and sugar.
- Gently toss everything together, making sure the fruit is evenly coated with sugar.
- Let this mixture sit for about 5 minutes to allow the sugar to draw out the natural juices from the fruit.
Pro tip: The sugar not only sweetens the sauce but also helps break down the cell walls of the fruit, creating that perfect saucy consistency we're after.
Cook the Sauce Base
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Once you hear the mixture start to bubble softly, reduce the heat to medium-low.
- Continue cooking for 12-15 minutes, stirring occasionally with a wooden spoon.
- Watch as the strawberries break down more quickly than the rhubarb, creating a chunky but saucy texture.
- The rhubarb will gradually soften and blend into the mixture, though some pieces may remain slightly firm for added texture.
During this cooking process, the natural juices will create a beautiful ruby-red sauce with the perfect balance of chunky fruit pieces and smooth liquid.
Add Flavors and Adjust Consistency
- Once the fruit has broken down and achieved a sauce-like consistency, stir in the fresh lemon juice.
- Add the vanilla extract and a pinch of salt to brighten the overall flavor and balance the sweetness.
- If you prefer a thicker consistency, mix the cornstarch with cold water to create a smooth slurry.
- Stir the cornstarch mixture into the simmering sauce, if using.
- Cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
The lemon juice helps preserve the vibrant color while adding a bright note that balances the sweetness perfectly.
Final Taste and Cool
- Remove the saucepan from heat and taste your strawberry rhubarb sauce.
- Adjust the sweetness if needed by adding more sugar or lemon juice, depending on your preference.
- Remember that some batches of strawberries are naturally sweeter than others, so taste and adjust accordingly.
- Let the sauce cool for about 10 minutes before transferring to storage containers.
- Note that the sauce will continue to thicken slightly as it cools to room temperature.
Your homemade strawberry rhubarb sauce is now ready to enjoy! The cooling process allows all the flavors to meld together beautifully.
- Step 1: Prepare and Combine Ingredients
Chop fruit and combine with sugar in saucepan.
- Step 2: Cook the Sauce Base
Simmer mixture until fruit softens and releases juices.
- Step 3: Add Flavors and Adjust Consistency
Add lemon, vanilla, and optional thickener.
- Step 4: Final Taste and Cool
Cool sauce and adjust sweetness before storing.
Essential Hints and Tips for Success
- Temperature Control Tip: Keep your heat at medium-low throughout the cooking process. High heat can cause the fruit to stick to the bottom of the pan and create a bitter flavor. The gentle simmer allows the fruit to break down naturally while developing deep, complex flavors.
- Texture Preference: For a smoother sauce, use an immersion blender to puree the mixture to your desired consistency. For a chunkier texture, simply mash some of the fruit with a potato masher while leaving some pieces intact.
- Ripeness Matters: Slightly overripe strawberries actually work wonderfully in this recipe, as they break down more easily and contribute more natural sweetness to the sauce.
Health Benefits and Dietary Adaptations
This strawberry rhubarb sauce is packed with nutritional benefits that make it a smart choice for health-conscious families. Strawberries are loaded with vitamin C, antioxidants, and fiber, while rhubarb provides vitamin K and contains compounds that may help support digestive health.
The natural fruit sugars in this sauce provide energy without the processed additives found in many commercial fruit sauces. By controlling the amount of added sugar, you can create a sauce that fits your family's dietary needs.
Dietary Adaptations:
- Keto-friendly: Replace sugar with a keto-approved sweetener like erythritol or stevia
- Paleo: Use raw honey or maple syrup instead of refined sugar
- Diabetic-friendly: Reduce sugar by half and rely more on the natural fruit sweetness
- Vegan: This recipe is naturally vegan when using plant-based sweeteners
The fiber content in both fruits helps slow sugar absorption, making this a better choice than many commercial fruit toppings.
Creative Recipe Variations and Flavor Twists
- Spiced Strawberry Rhubarb Sauce: Add ½ teaspoon ground cinnamon and a pinch of ground ginger during cooking for a warm, spiced version that's perfect for fall breakfast dishes.
- Orange-Scented Version: Replace the lemon juice with fresh orange juice and add 1 teaspoon of orange zest for a citrusy twist that pairs beautifully with pancakes and French toast.
- Berry Medley Sauce: Add ½ cup of fresh blueberries or raspberries along with the strawberries for a mixed berry version with even more antioxidants.
- Savory Applications: Reduce the sugar to 2 tablespoons and add a splash of balsamic vinegar to create a glaze perfect for grilled chicken or pork tenderloin.
- Grown-Up Version: Add 2 tablespoons of bourbon or rum during the last few minutes of cooking for an adult-friendly sauce perfect for dinner parties.
Essential Equipment for Perfect Results
- Heavy-bottomed saucepan: This is crucial for even heat distribution and preventing the fruit from sticking or burning. A 3-quart saucepan works perfectly for this recipe size.
- Wooden spoon: Metal spoons can react with the acidic fruit and affect the flavor. A wooden spoon also won't scratch your cookware.
- Fine-mesh strainer: If you prefer a completely smooth sauce, strain the mixture through a fine-mesh strainer after cooking, pressing the solids with the back of a spoon.
- Immersion blender: Perfect for creating your preferred texture without transferring hot sauce to a regular blender.
- Storage containers: Glass jars or airtight containers work best for storing your finished sauce.
Proper Storage and Shelf Life
Store your homemade strawberry rhubarb sauce in airtight containers in the refrigerator for up to one week. The natural acidity from the lemon juice and rhubarb helps preserve the sauce and maintain its vibrant color.
- Freezing Instructions: This sauce freezes beautifully for up to 6 months. Pour cooled sauce into freezer-safe containers, leaving about ½ inch of headspace for expansion. Ice cube trays work great for freezing individual portions – just pop out the frozen cubes and store them in freezer bags for easy single-serving portions.
- Canning Option: For longer storage, this sauce can be processed using proper water bath canning techniques. Follow current USDA guidelines for safe home canning practices.
The sauce may separate slightly during storage, which is completely normal. Simply stir it gently before using to redistribute the ingredients.
The Secret That Transformed My Strawberry Rhubarb Sauce Forever
I’ll never forget the day I finally cracked the code to the best strawberry rhubarb sauce I’ve ever made. It wasn’t about fancy ingredients—it was about when to add them. I used to toss everything into the pot at once, but something always felt a little flat. Then I learned to build the flavor slowly: start with the strawberries, rhubarb, and sugar, let them melt together gently, then stir in the lemon juice for brightness, vanilla for warmth, and just a pinch of salt at the very end. That layering made all the difference.
And here’s the part most people miss—taste it after it cools. Strawberry rhubarb sauce changes as it settles, and that final taste test ensures every spoonful hits just right. This small shift took my sauce from good to restaurant-worthy, and now it’s the one everyone asks for.
FAQ
How do you make rhubarb and strawberry compote?
To make a rhubarb and strawberry compote, combine chopped rhubarb and strawberries with sugar in a saucepan. Simmer over medium-low heat for about 15 minutes until the fruit softens and releases its juices. Stir occasionally and finish with a splash of lemon juice or vanilla extract. This strawberry rhubarb compote is perfect for topping yogurt, oatmeal, or desserts.
How to make strawberry rhubarb simple syrup?
To make strawberry rhubarb simple syrup, simmer 1 cup chopped strawberries, 1 cup chopped rhubarb, 1 cup sugar, and 1 cup water over medium heat for 15–20 minutes. Strain the mixture through a fine mesh sieve. Let it cool before storing. This sweet-tart strawberry rhubarb syrup is great for cocktails, iced tea, or sparkling water.
How do you make homemade strawberry sauce?
Homemade strawberry sauce is easy and delicious. Simmer chopped strawberries with sugar and a splash of lemon juice until the fruit softens and the sauce thickens slightly. For a smoother texture, mash or blend the mixture. You can also add vanilla for extra flavor. This simple strawberry sauce is perfect for pancakes, cheesecake, or ice cream.
Can I freeze strawberry rhubarb sauce?
Yes, strawberry rhubarb sauce freezes beautifully! Let the sauce cool completely, then transfer it to freezer-safe containers or jars, leaving space for expansion. You can also freeze it in ice cube trays for small portions. It keeps well for up to 6 months. Thaw overnight in the fridge and stir gently before serving—perfect for enjoying year-round.
Wrapping Up: Why This Strawberry Rhubarb Sauce Deserves a Spot in Your Recipe Box
There’s a reason strawberry rhubarb sauce has stood the test of time—it’s comforting, timeless, and endlessly versatile. Whether you’re spooning it over warm waffles, folding it into yogurt, or adding a finishing touch to your favorite desserts, this simple sauce makes everyday moments feel a little more special.
Once you’ve mastered this easy recipe, you might also fall in love with baking up a batch of our soft, tangy Brown Sugar Rhubarb Cookies or preserving the season with a jar of homemade Strawberry Rhubarb Jam. However you enjoy it, this strawberry rhubarb sauce is more than just a topping—it’s a little taste of tradition made fresh for today’s table.
Related
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Pairing
These are my favorite dishes to serve with this strawberry rhubarb sauce recipe:
Strawberry Rhubarb Sauce Recipe
Equipment
- Saucepan Heavy-bottomed, 3-quart recommended
- Wooden Spoon For gentle stirring
- Fine-mesh strainer Optional, for smooth consistency
- Immersion blender Optional, for pureeing if desired
- Storage containers Glass jars or airtight containers
Ingredients
- 2 cups Strawberries Hulled and chopped (fresh or frozen)
- 2 cups Rhubarb Trimmed and chopped into ½-inch pieces
- 0.5 cup Sugar Adjust to taste based on strawberry sweetness
- 2 tablespoon Lemon juice Freshly squeezed
- 1 tablespoon Cornstarch Optional, mix with 2 tablespoon cold water for thickening
- 0.25 teaspoon Vanilla extract Adds warmth and depth
- 1 pinch Salt Balances sweetness
Instructions
- Wash and chop strawberries & rhubarb
- Toss fruit with sugar in saucepan
- Let sit 5 mins to release juices
- Simmer on medium-low for 12–15 mins
- Stir in lemon juice, vanilla, and salt
- Optional: add cornstarch slurry
- Cook 2–3 more minutes until thick
- Cool for 10 mins before storing
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