Strawberry Rhubarb Sauce

Few flavor pairings scream spring quite like strawberries and rhubarb. Together they strike a perfect balance: strawberries lend jammy sweetness while rhubarb provides a lip-smacking tartness that keeps each spoonful bright. Turn them into a quick Strawberry Rhubarb Sauce and you have an all-purpose topping that upgrades everything from oatmeal to vegan cheesecake. Best of all, this sauce is ready in about 20 minutes, uses just five core ingredients, and keeps beautifully in the fridge or freezer—so you can taste spring even in the dead of winter.

Why You’ll Love This Sauce

Unbeatable flavor contrast The mix of sweet berries and tangy rhubarb creates complexity with zero effort.

Ridiculously easy Slice, simmer, stir—done. No pectin, no fancy equipment.

Versatility galore Use it warm over pancakes, swirl it into yogurt, spoon it on ice cream, drizzle it over pound cake, or dollop it onto overnight oats.

Naturally vegan and gluten-free No dairy, no thickeners—just fruit, sugar, and a squeeze of citrus.

Perfect for preserving Freeze it in jars or pour it into ice-cube trays for smoothie add-ins all year long.

Ingredient Breakdown

Strawberries

Fresh berries are ideal during peak season, but frozen work perfectly and make this a year-round recipe. Look for ripe fruit with deep red color for maximum flavor.

Rhubarb

Choose firm, crisp stalks with a vibrant pink or red hue. Toss any leaves—they’re toxic. If rhubarb is very tart (end-of-season stalks often are), you can bump up the sweetener slightly.

Sugar or Maple Syrup

Granulated sugar gives classic jammy viscosity, while maple syrup adds caramel depth. Use whichever aligns with your taste and pantry.

Lemon Juice

A splash of lemon brightens flavors, helps preserve color, and balances sweetness. Meyer lemons add a floral note if you have them.

Vanilla or Ginger (Optional)

A dash of vanilla rounds out the fruit’s edges; grated ginger offers a subtle bite. Add either—or try both for a gourmet spin.

Step-By-Step Method

1. Prep the Produce

Wash and hull 2 cups (about 300 g) of strawberries. Quarter large berries; halve smaller ones. Trim and slice 1 ½ cups (about 200 g) of rhubarb into ½-inch pieces. Uniform chunks help everything cook evenly.

2. Combine in a Saucepan

Add fruit to a medium saucepan with ⅓ cup sugar (or ¼ cup maple syrup), 1 tablespoon lemon juice, and a pinch of salt. Stir to coat.

3. Simmer Gently

Place over medium heat. Once juices release and mixture bubbles, reduce heat to low. Simmer 12–15 minutes, stirring every couple of minutes, until rhubarb collapses and strawberries soften. For a chunkier texture, stop at 10 minutes; for a silky sauce, go the full 15.

4. Finish & Cool

Off the heat, stir in ½ teaspoon vanilla or ½ teaspoon grated ginger if desired. Taste—add more sweetener or lemon to hit your personal sweet-tart sweet spot. Let sauce cool; it thickens as it rests.

Texture Tweaks

• Chunky Compote Leave a few intact strawberry pieces for bite.
• Silky Puree Blend cooled sauce with an immersion blender for an ice-cream-worthy drizzle.
• Gel-Set Jam Sprinkle 1 tablespoon chia seeds into hot sauce; cool—chia will thicken it into a spreadable jam without pectin.

Five Delicious Ways to Use Strawberry Rhubarb Sauce

1. Breakfast Hero Ladle warm sauce over fluffy pancakes or vegan French toast.
2. Yogurt Swirl Fold a spoonful into coconut yogurt—instant parfait.
3. Dessert Topper Pour over dairy-free ice cream, cheesecake, or churro waffles.
4. Mocktail Mixer Shake 2 tablespoons sauce with sparkling water, lime, and mint for a refreshing spritzer.
5. Grain-Bowl Booster Drizzle on overnight oats or quinoa porridge for a sweet-tart punch.

Nutrition Snapshot

One two-tablespoon serving delivers about 35 calories, negligible fat, 9 g natural carbs, and a hit of vitamin C plus plant antioxidants like anthocyanins (from strawberries) and polyphenols (from rhubarb). Using maple syrup over sugar lowers the glycemic load slightly and adds trace minerals.

Storage & Make-Ahead Tips

Refrigerate Cool sauce completely, transfer to a jar, and refrigerate up to 10 days.

Freeze Pour into silicone ice-cube trays; once solid, bag cubes for up to 6 months. Thaw cubes overnight in the fridge or melt directly in oatmeal.

Canning Want shelf-stable jars? Increase sugar to ½ cup, ladle hot sauce into sterilized jars, and water-bath-process for 10 minutes.

Recipe Variations

• Strawberry Rhubarb & Basil Add 2 tablespoons chopped fresh basil after cooling for a herbaceous twist.
• Cardamom Kiss Stir in ¼ teaspoon ground cardamom at the end for subtle warmth.
• Orange Blossom Swap lemon juice for 1 tablespoon orange juice plus ⅛ teaspoon orange blossom water.

FAQs

Can I use honey instead of sugar or maple?
Yes, but start with ¼ cup and taste; honey’s floral notes can dominate.

My rhubarb is green—will that affect flavor?
Green varieties are often tarter. Taste and adjust sweetener; color will be less ruby but flavor remains stellar.

How thick should the sauce be?
Cook time controls consistency. Less time equals looser sauce for drinks; longer simmer yields a thicker topping.

Final Thoughts

Strawberry Rhubarb Sauce proves that extraordinary flavor doesn’t require complicated steps or a long ingredient list. With minimal prep and just twenty minutes on the stove, this vibrant sauce adds a burst of springtime to breakfasts, desserts, and everything between. Keep a jar chilled, stash some in the freezer, and you’ll always have a spoonful of sweet-tart sunshine ready to transform everyday dishes into something memorable.

Strawberry Rhubarb Sauce

A quick, sweet-tart sauce made with fresh strawberries and rhubarb—ready in 20 minutes, naturally vegan, gluten-free, and perfect for topping pancakes, yogurt, oatmeal, or ice cream. Freeze or can for year-round springtime flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 8 2-Tbsp portions

Calories: 35

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups strawberries hulled and quartered, fresh or frozen
• 1 1/2 cups rhubarb sliced ½-inch thick
• 1/3 cup granulated sugar or ¼ cup maple syrup
• 1 tbsp fresh lemon juice
• 1 pinch sea salt
• 1/2 tsp vanilla extract or ½ tsp grated fresh ginger, optional

Equipment

• Medium saucepan
• Wooden spoon or heat-safe spatula
• Measuring cups & spoons

Method

 

1. Combine strawberries, rhubarb, sugar (or maple syrup), lemon juice, and salt in a medium saucepan.
2. Heat over medium until juices start to bubble. Reduce to low and simmer 12–15 minutes, stirring occasionally, until rhubarb breaks down and the mixture thickens.
3. Remove from heat, stir in vanilla (or ginger). Taste; adjust sweetness or acidity if desired.
4. Cool completely; sauce will thicken further as it cools. Serve warm or chilled.

Notes

Chunky compote: simmer only 10 minutes so fruit stays in pieces. Silky sauce: blend cooled mixture with an immersion blender.
Storage: refrigerate up to 10 days or freeze up to 6 months. For canning, increase sugar to ½ cup and process 10 minutes in a boiling-water bath.