Strawberry Rhubarb Sauce Recipe

5 3 4
Strawberry Rhubarb Sauce Recipe
Strawberry Rhubarb Sauce Recipe photo by Taste of Home
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Strawberry Rhubarb Sauce Recipe

Read Reviews
5 3 4
Publisher Photo
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons grated lemon peel
  • 1/4 teaspoon salt
  • 1 cup sliced fresh or frozen unsweetened strawberries
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 to 4 drops red food coloring, optional
  • Pound or angel food cake

Directions

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Sauce in Taste of Home April/May 1998, p27

Nutritional Facts

1/4 cup: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 51mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.

  • 2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons grated lemon peel
  • 1/4 teaspoon salt
  • 1 cup sliced fresh or frozen unsweetened strawberries
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 to 4 drops red food coloring, optional
  • Pound or angel food cake
  1. In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Sauce in Taste of Home April/May 1998, p27

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Reviews forStrawberry Rhubarb Sauce

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MY REVIEW
madev User ID: 7363114 226195
Reviewed May. 11, 2015

"One cup is way too much water. As the rhubarb cooks, it releases water so you only need a little to get it started. It took a long time to cook this down to be thick enough for sauce. Otherwise the recipe was ok. I used orange juice/zest instead of lemon."

MY REVIEW
vancik User ID: 1298357 21996
Reviewed Jun. 27, 2014

"This is a great recipe but I did tweek it a bit. I used Splenda instead of sugar and used equal amounts of strawberry and rhubarb and no food coloring. Family loved it!"

MY REVIEW
GAMEON User ID: 6035993 23600
Reviewed Jul. 25, 2013

"Awesome. I am from Minnesota and rhubarb grew wild. In San Diego I have to buy rhubarb. It was worth it. This is delicious on angel food cake. Try it you'll like it."

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