Strawberry Rhubarb Sauce Recipe

Sweet, tangy, and beautifully ruby-red, this homemade strawberry rhubarb sauce takes just 20 minutes and a handful of simple ingredients. Perfect for drizzling over pancakes, spooning onto ice cream, or using as a glaze for grilled meats, it’s a versatile, nostalgic favorite that’s easy to make and even easier to love.

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Course: Breakfast, Condiment, Dessert, Sauce

Cuisine: American, Vegetarian

Prep Time: 5

Cook Time: 15

Cooling Time: 10

Total Time: 30

Servings:

Calories: 48kcal

Cost: $6–$8

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition