Strawberry-rhubarb sauce is a favorite waffle topping in our house. My husband loves rhubarb so we have several plants in the garden. It also makes a good topping for pancakes, toast, hot cereal, and banana nice cream.
I like to add strawberries to rhubarb for the beautiful red color and natural sweetness. Otherwise, rhubarb needs a significant amount of sugar.
After experimenting, I found I like 3 cups of rhubarb to 4 cups of strawberries the best. I only needed to add 2 tablespoons of a sugar-erythritol-stevia blend to make it slightly sweet, yet slightly tart–just right for topping waffles for breakfast. Or you can add your favorite sweetener to taste.
- 4 cups frozen strawberries
- 3 cups thinly sliced rhubarb about ½-inch
- 2-4 tablespoons granulated sugar to taste
- Stir strawberries and rhubarb together in a medium saucepan.
- Cover and cook over medium heat for 5 minutes. Remove the lid and stir. Reduce heat to medium-low. Continue to cook, stirring occasionally, until rhubarb and strawberries are soft, about 5-10 minutes.
- Stir in 2 tablespoons sugar. Taste and adjust sweetness. Makes about 4 cups.
- Strawberry-Rhubarb Sauce freezes well.
- If you have extra rhubarb, slice it and freeze so you can enjoy it any time of the year.