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Strawberry Rhubarb Sauce

Strawberry rhubarb sauce made on the stovetop until the fruit breaks down into a thick, glossy jammy texture. Fresh strawberries and tart rhubarb simmer with lemon juice and vanilla for a jewel-red topping you can spoon over pancakes, yogurt, or ice cream.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Fruit sauce
  • 2 cup fresh strawberries, hulled and halved
  • 2 cup rhubarb, cut into ½-inch pieces
  • 0.5 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Equipment

  • 1 Dutch oven

Method
 

Cook the fruit
  1. Combine fresh strawberries, rhubarb, granulated sugar, and lemon juice in a medium saucepan and stir to coat the fruit.
  2. Cook over medium heat, stirring occasionally, until the fruit softens, about 12 minutes, until it looks jammy and saucy.
Thicken and finish
  1. Mix cornstarch with 1 tbsp cold water, then stir the slurry into the sauce and whisk until no dry lumps remain.
  2. Simmer 2–3 more minutes until thickened, then remove from the heat and stir in vanilla extract.
Serve
  1. Cool the strawberry rhubarb sauce before serving so it thickens further and becomes glossy.
  2. Spoon over pancakes, ice cream, or yogurt and serve at room temperature or chilled.

Notes

Pro tip: taste the fruit mixture before adding sugar—rhubarb tartness varies, so you may want a small adjustment. Store covered in the refrigerator up to 1 week. Freeze yes: cool completely, portion, and freeze up to 2 months; thaw in the fridge and rewarm gently. For a lighter option, reduce sugar by 2–4 tbsp and rely on fruit sweetness.