Strawberry Rhubarb Sauce Recipe -
Strawberry Rhubarb Sauce Recipe
  • READY IN 20 mins

Strawberry Rhubarb Sauce

Recipe by  

"A simple recipe that tastes great as a topping on vanilla ice cream or pancakes."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
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Reviews More Reviews

Jun 02, 2010

Oh man, this recipe is amazing and is nothing like the rhubarb sauce I grew up with. There is so much added flavor with the OJ and vanilla extract. Any combination of berries would work with this "base" recipe. Thanks so much for sharing!

May 20, 2010

I was looking for a recipe for just rhubarb sauce but was unimpressed with the ones on this site. I used this recipe but used 4 cups rhubarb and no strawberries. Still used the 2/3 cups sugar, maybe a little more because of the extra tartness, and I didn't have plain orange juice so I used one of my kids fruit & veggie raspberry orange drinking boxes. It tasted AMAZING and snuck a few more nutrients in there too! I also blended mine after it was cooked and cooled because we like a smoother sauce. In my opinion the juice and the vanilla make this sauce as good as it is! Don't use those recipes that are just fruit and sugar. AWESOME recipe!!


60 Ratings

Apr 06, 2010

This sauce is delicious and easy to make. I used frozen rhubarb because there was no fresh available yet and thus had to cook it a little longer. Mashed it with a potato masher and it was great. I didn't use any food colouring and it still looked beautiful in my pink depression glass pitcher and on the vanilla ice cream. Thanks!

Jun 24, 2012

No question this is delicious, but I still have to say I would have liked it even better without the vanilla, which I found an unnecessary distraction - and almost a "cover-up" if you will. As I do with all my strawberry-rhubarb desserts, I used equal amounts of each. In consideration of the extra rhubarb, I added just a tad more sugar to allow for its tartness.

Jun 04, 2011

Excellent recipe - very easy, fast...and delicious. I'm making up multiple batches, putting it in the freezer jelly containers and freezing.

Jul 28, 2009

Absolutely fabulous. I made it to go on top of a no-bake cheesecake I was throwing together. I didnt use food coloring but I dont really think it needed it.

Jul 07, 2009

Mmm this was delicious! I didn't have red food coloring so it didn't look as pretty, but tasted great. Thanks!

Jul 01, 2011

This is delicious. I made it more saucier by pressing it though a fine strainer to rid it of all chunks. It was perfect for drizzling over the rhubarb coffee cake I made!


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  • Calories
  • 44 kcal
  • 2%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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