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Strawberry Rhubarb Sauce – Sharon Palmer, The Plant Powered Dietitian


Within the spring and summer season I look ahead to rhubarb season, which additionally goes hand in hand with strawberry season. These two summer season fruits pair so effectively collectively, the crunchy, acidic rhubarb stalks offering a bracing construction to the fragrant, candy pink berries, culminating into the proper sweet-tart taste combo of strawberry rhubarb that’s so treasured. Whereas most of us are very conversant in strawberries, fewer of us know the rhubarb as effectively. I’ve a bit rhubarb plant rising in my backyard, and I simply love to select these crisp stalks for this recipe. Whereas the big triangular rhubarb leaves are inedible, the fleshy, crunchy pink-green stalks are scrumptious. My mom would dip the uncooked stalks into sugar and eat them like dipping celery sticks into peanut butter, however I like them cooked with strawberries in quite a few methods, reminiscent of a strawberry-rhubarb cobbler, summer fruit skillet cobbler, or crisp. You too can use your rhubarb for this tremendous simple, scrumptious, healthful, versatile Strawberry Rhubarb Sauce, which you’ll be able to get pleasure from plain and easy by the spoon, similar to contemporary applesauce! Or, ladle it over your favourite desserts, reminiscent of nice cream, sorbet, or tart shells; breakfast meals, reminiscent of plant-based yogurt parfaits, or complete grain porridge bowls; or baked items, reminiscent of pancakes, waffles, and low cake. I swear, in case you make up a batch of this tremendous simple, four-ingredient Strawberry Rhubarb Sauce, it should disappear very quickly!

Step-by-Step Information:

Discover rhubarb at your native farmers market, grocery retailer, or develop it your self!
Pair it with contemporary strawberries (or frozen will work too).
Chop rhubarb into 1-inch items.
Slice strawberries.
Place in a medium pot with lemon juice and natural cane sugar and cook dinner for 10-Quarter-hour, till thickened and tender.
Retailer in hermetic containers within the fridge.
Serve strawberry rhubarb sauce in pies, tarts, or cobblers.
Or serve strawberry rhubarb sauce over good cream, plant-based yogurt, pancakes or waffles.

Print

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Description

Make this simple, low-sugar, pure, scrumptious, wholesome, plant-based, gluten-free Strawberry Rhubarb Sauce to serve over your favourite desserts, pancakes, waffles, yogurt, or cereal bowls—or to get pleasure from such as you would applesauce.


  • 1 pound contemporary (or frozen) rhubarb stalks, trimmed of leaves, sliced into 1-inch items
  • 1 pound contemporary (or frozen) strawberries, sliced
  • ½ lemon, juiced
  • ½ cup natural cane sugar


  1. Place sliced rhubarb and strawberries in a medium pot. Add lemon juice, sugar, and stir effectively over medium warmth.
  2. Cowl, convey to a simmer over medium warmth, and cook dinner for 10-Quarter-hour, stirring regularly, till fruit is tender and thickened.
  3. Take away from warmth, cool, and retailer in air-tight containers for as much as one week, or freeze for as much as 6 months.
  4. Makes 3 cups (6 servings, ½ cup every).
  5. Could get pleasure from as a easy sauce, or serve it in pies, cobblers, crisps, fruit bars, or popsicles; or over cereal, pancakes, waffles, nice cream, or plant-based yogurt.

Diet

  • Serving Measurement: 1 serving
  • Energy: 61
  • Sugar: 5 g
  • Sodium: 4 mg
  • Fats: 0 g
  • Saturated Fats: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 1 g

Key phrases: strawberry rhubarb, rhubarb sauce, home made strawberry rhubarb sauce

For different fruit-forward desserts, try the next:

Peach Rosemary Olive Oil Crisp
Apricot Almond Tart
Strawberry Rhubarb Cobbler

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