Rhubarb-Strawberry Sauce Recipe

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Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES: 32 servings


  • 1 pound fresh or frozen rhubarb, cut into 1-inch pieces
  • 1 jar (12 ounces) currant jelly
  • 2 cups sliced fresh or frozen strawberries
  • 1/4 cup sugar

Nutritional Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.


  1. In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
  2. Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.
Originally published as Rhubarb-Strawberry Sauce in Taste of Home April/May 1996, p45

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hkarow9713 User ID: 7604678 229002
Reviewed Jul. 5, 2015

"This recipe was so easy and delicious! I served it with shortcake biscuits."

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