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This vibrant strawberry rhubarb sauce combines the sweet taste of summer berries with the tart brightness of rhubarb for a delicious topping that elevates everything from ice cream to breakfast pancakes. I discovered this versatile sauce years ago when looking for ways to use the abundant rhubarb in my garden, and it's become a seasonal tradition in our home ever since.
I first made this sauce when my daughter claimed she didn't like rhubarb. The strawberries added just enough sweetness to win her over, and now she requests it every spring when rhubarb first appears at the farmers market.
Ingredients
- Tapioca starch or cornstarch: mixed with water. Creates the perfect thickness without clouding the vibrant color. Always mix with cold water first to prevent lumps.
- Rhubarb: sliced 1/4-1/2 inch thick. The star of the show with its bright tartness. Look for firm stalks with a vibrant pink color for best flavor.
- Frozen or fresh strawberries: Provides natural sweetness and beautiful color. Either works perfectly, I often use frozen during off-season.
- Maple syrup or honey: Natural sweeteners that complement the fruit flavors better than refined sugar. Adjust amount based on your sweetness preference.
- Orange or lemon zest: Adds depth and brightness. Fresh zest contains essential oils that bring out the fruitiness.
- Optional fresh orange or lemon juice: Adds a final brightness after cooking. I prefer orange with strawberries for its complementary sweetness.
Step-by-Step Instructions
- Prepare The Starch Mixture:
- Stir the tapioca starch or cornstarch thoroughly with 1/4 cup cold water until completely smooth with no lumps remaining. This creates the perfect thickening agent for our sauce without making it cloudy or gummy.
- Combine The Ingredients:
- Add the sliced rhubarb, strawberries, maple syrup and citrus zest to your saucepan along with the starch mixture. Stir everything together gently but thoroughly to ensure even distribution of the starch.
- Simmer To Perfection:
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking or burning. Once boiling, reduce heat to low and simmer for 3-5 minutes, just until the rhubarb becomes tender but still holds some shape. The sauce will naturally thicken as the starch activates and the fruits release their juices.
- Finish And Adjust:
- Remove from heat and stir in the optional fresh orange or lemon juice if using. Taste the sauce and add additional sweetener if desired, keeping in mind that the flavors will intensify slightly as it cools. The perfect balance should have noticeable tartness from the rhubarb balanced by the strawberry sweetness.
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The orange zest is my secret ingredient in this recipe. While many people automatically reach for lemon with rhubarb, I find the orange brings out the natural sweetness of the strawberries while adding a subtle complexity that makes people wonder what that special something is in your sauce.
Storing Your Sauce
This strawberry rhubarb sauce will keep beautifully in an airtight container in the refrigerator for up to one week. The flavors actually develop and meld together after a day, making it perfect for make-ahead preparation. To store longer term, transfer cooled sauce to freezer-safe containers leaving about 1/2 inch headspace for expansion. Frozen sauce will maintain quality for up to 3 months. Thaw overnight in the refrigerator before using.
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Delicious Ways To Serve
While this sauce is absolutely divine when served warm over vanilla ice cream, its versatility extends much further. Spoon it over plain yogurt with granola for a breakfast parfait. Use it as a topping for pancakes, waffles or French toast instead of maple syrup. Try it as a filling for crepes or as a layer in a trifle dessert. For something unexpected, serve a small spoonful alongside roasted pork or duck where the tartness provides a perfect counterpoint to rich meats.
Ingredient Substitutions
If rhubarb is not available, you can create a similar texture by using equal parts tart green apples and an additional cup of strawberries. For those avoiding starches, you can omit the tapioca or cornstarch and simply cook the sauce longer until it reduces and thickens naturally, though it will have a different consistency. The sweetener is flexible too. White or brown sugar can replace the maple syrup or honey if preferred, though start with a smaller amount and adjust to taste as they can be sweeter.
Frequently Asked Questions
- → Can I use frozen rhubarb for this sauce?
Yes, frozen rhubarb works perfectly in this sauce. There's no need to thaw it first; simply add it directly to the pan with the other ingredients. You may need to cook it slightly longer than fresh rhubarb.
- → How long will this strawberry rhubarb sauce keep in the refrigerator?
The sauce will keep well in an airtight container in the refrigerator for up to 7 days. For longer storage, you can freeze it for up to 3 months.
- → Can I use honey instead of maple syrup?
Absolutely! As noted in the ingredients, honey can be substituted for maple syrup in equal amounts. Adjust to your preferred sweetness level, starting with 1/4 cup and adding more if needed.
- → What can I serve with this strawberry rhubarb sauce?
This versatile sauce pairs wonderfully with ice cream, yogurt, pancakes, waffles, oatmeal, pound cake, cheesecake, or stirred into plain Greek yogurt. It also makes a delicious topping for vanilla pudding or panna cotta.
- → Can I can or preserve this sauce for later use?
Yes, this sauce can be water-bath canned for preservation. Process in sterilized jars for 10 minutes (adjust for altitude if necessary). Alternatively, freeze in airtight containers for up to 3 months.
- → Is cornstarch a good substitute for tapioca starch?
Yes, cornstarch can be substituted for tapioca starch in equal measure as mentioned in the ingredients list. Both will thicken the sauce effectively, though tapioca starch provides a slightly more glossy finish.