Homemade Strawberry Rhubarb Sauce
Total TimePrep/Total Time: 15 min.
- 2 cups halved fresh strawberries
- 1 cup sliced fresh or frozen rhubarb
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a small saucepan, combine strawberries, rhubarb and sugar; bring to a boil over medium heat, stirring to dissolve sugar. In a small bowl, mix cornstarch and water until smooth; stir into fruit mixture. Cook and stir until thickened, 1-2 minutes. Serve warm or refrigerate, covered, and serve cold.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
May 23, 2015
An excellent and tasty way to use up rhubarb! Tasted wonderful on pancakes.
Jul 3, 2014
yummy!! delicious !!
Jun 21, 2013
This is wonderful! I have used it over strawberry shortcake, ice cream, and waffles. Divine!
Sep 16, 2011
This recipe is beautiful! I only had rhubarb so i put 3 cups of rhubarb and no strawberries and then I also added a 1/4cup of water with the rhubarb and sugar to make it a bit thinner, it was still quite thick but very nice! This was has been put in the favorites.
Apr 23, 2011
Just made this again and I still love how easy it is to make! Plan to serve it over angel food cake. Glad to see they've updated the nutritional info online so there's no longer a discrepancy.
Jun 12, 2010
Easy to make and tastes delicious! I served over vanilla ice cream. I wonder about the nutritional info though...magazine says 96 calories, online says 55 for the same serving size.