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.
This recipe was tested with Splenda no-calorie sweetener.
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.
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