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READY IN 20 mins

Strawberry Rhubarb Sauce

Read Reviews (31)

"A simple recipe that tastes great as a topping on vanilla ice cream or pancakes." — Shalaine_1

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Sugar and Sweeteners

Vanilla Extract vs Vanilla Bean

Original recipe makes 5 cups Change Servings

2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract

4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring (optional)

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Directions

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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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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!

—Mary Ann

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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!!

—ccmoore

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35 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!

—susiekew

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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.

—Melissa H.

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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.

—naples34102

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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!

—eileen

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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.

—sde

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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!

—Kameron

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Nutrition

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.

Nutritional Information

Strawberry Rhubarb Sauce

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 44
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 81mg 2 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 0.8g 3 %
Protein 0.3g < 1 %
Sugars 8.9g
Vitamin A < 1 %
Vitamin C 39 %
Calcium 1 %
Iron 2 %
** Thiamin 1 %
Niacin 2 %
Vitamin B6 1 %
Magnesium 2 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.