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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.
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Prep Time 5 minutes
Cook Time 15 minutes
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.