Can I make strawberry rhubarb sauce with frozen fruit?

Yes. Frozen strawberries and frozen rhubarb work very well in strawberry rhubarb sauce. For best results, add the fruit directly to the saucepan without thawing. This helps maintain the proper consistency and prevents excess liquid from thinning the sauce.

How long does strawberry rhubarb sauce last in the refrigerator?

Properly stored in an airtight container, strawberry rhubarb sauce will stay fresh in the refrigerator for up to two weeks. Always use a clean spoon when serving to help preserve freshness.

Why is my strawberry rhubarb sauce too thin?

If your strawberry rhubarb sauce seems runny, it may need additional cooking time or a little more thickening agent. Simmer the sauce for a few extra minutes or add a small cornstarch slurry made with cornstarch and water. The sauce will also thicken naturally as it cools.

What can I serve with strawberry rhubarb sauce?

Strawberry rhubarb sauce pairs beautifully with many foods. Popular options include vanilla ice cream, pancakes, waffles, oatmeal, yogurt, cheesecake, pound cake, muffins, biscuits, toast, and pastries. It can also be used as a filling for hand pies and other baked desserts

Strawberry Rhubarb Sauce - recipe maestro

Name: Strawberry Rhubarb Sauce
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 8 oz strawberries, quartered (about 1 2/3 cups); 6 oz rhubarb, chopped into 1-inch pieces (about 1 1/2 cups); 1 tbsp salted butter; 1 tsp vanilla extract; 1/2 tsp lemon zest; 1 tsp lemon juice; 1/3 cup + 1 tbsp granulated sugar; 1 1/2 tbsp packed brown sugar; 1 tsp cornstarch; 5 extra strawberries, diced (optional)

Description

This strawberry rhubarb sauce is a quick and easy homemade fruit sauce made with fresh strawberries, tart rhubarb, vanilla, lemon, and a touch of sweetness. Ready in about 20 minutes, it’s perfect for topping ice cream, yogurt, pancakes, waffles, toast, cheesecakes, and baked desserts.

Ingredients

Scale

8 oz strawberries, quartered (about 1 2/3 cups)
6 oz rhubarb, chopped into 1-inch pieces (about 1 1/2 cups)
1 tbsp salted butter
1 tsp vanilla extract
1/2 tsp lemon zest
1 tsp lemon juice
1/3 cup + 1 tbsp granulated sugar
1 1/2 tbsp packed brown sugar
1 tsp cornstarch
5 extra strawberries, diced (optional)

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Instructions

Melt the butter in a large saucepan over medium heat.
Add the strawberries, rhubarb, vanilla extract, lemon zest, lemon juice, granulated sugar, brown sugar, and cornstarch.
Stir until all ingredients are well combined.
Cover the saucepan and reduce the heat to medium-low.
Cook undisturbed for 12 minutes, allowing the fruit to soften and release its juices.
Remove the saucepan from the heat and stir in the extra diced strawberries if using.
Allow the sauce to cool slightly. It will continue thickening as it cools.
If a thicker consistency is desired, return the sauce to the heat and stir in a slurry made from 1 tsp cornstarch mixed with 1 tsp water. Cook for 1 to 4 additional minutes.
Serve warm or chilled over your favorite breakfast or dessert dishes.
Store leftovers in an airtight container in the refrigerator.

Notes

Fresh or frozen strawberries and rhubarb can be used.
Do not thaw frozen fruit before cooking.
For a smoother sauce, blend with an immersion blender after cooking.
The sauce thickens significantly as it cools.
Store in the refrigerator for up to 2 weeks.
Freeze in a freezer-safe container for up to 2 months.
Add extra diced strawberries after cooking for a chunkier texture.
Allow the sauce to cool before transferring to glass containers.

Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (about 2 tbsp)
Calories: 100
Sugar: 17g
Sodium: 18mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.1g
Carbohydrates: 20g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg