Strawberry-Rhubarb Sauce

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Strawberry-rhubarb sauce is a favorite waffle topping in our house. It also makes a good topping for pancakes, toast, hot cereal, and banana nice cream.

Prep Time10

Cook Time5

Course: Breakfast, Dessert, Sauce

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian

Servings:

Calories: 22kcal

Author: Heather Reseck, RDN

Ingredients

4 cups frozen strawberries
3 cups thinly sliced rhubarb about ½-inch
2-4 tablespoons granulated sugar to taste

Instructions

Stir strawberries and rhubarb together in a medium saucepan.
Cover and cook over medium heat for 5 minutes. Remove the lid and stir. Reduce heat to medium-low. Continue to cook, stirring occasionally, until rhubarb and strawberries are soft, about 5-10 minutes.
Stir in 2 tablespoons sugar. Taste and adjust sweetness. Makes about 4 cups.

Notes

Variations:

Strawberry-Rhubarb Sauce with Fresh Strawberries: Substitute fresh strawberries for frozen. Add a few tablespoons of water if needed.

Pressure Cooker Strawberry-Rhubarb Sauce: Set pressure cooker for 0 minutes. Let pressure release naturally for 10-15 minutes

Tips:

Strawberry-Rhubarb Sauce freezes well.
If you have extra rhubarb, slice it and freeze so you can enjoy it any time of the year.

Nutrition