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. rhubarb

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.

strawberry rhubarb sauce
Print Recipe
0 from 0 votes

Strawberry-Rhubarb Sauce

Strawberry-rhubarb sauce is a favorite waffle topping in our house. It also makes a good topping for pancakes, toast, hot cereal, and banana nice cream.
Prep Time10 mins
Cook Time5 mins
Course: Breakfast, Dessert, Sauce
Cuisine: American
Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian
Servings: 16
Calories: 22kcal
Author: Heather Reseck

Ingredients

  • 4 cups frozen strawberries
  • 3 cups thinly sliced rhubarb about ½-inch
  • 2-4 tablespoons granulated sugar to taste

Instructions

  • 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.

Notes

Variations:
Strawberry-Rhubarb Sauce with Fresh Strawberries: Substitute fresh strawberries for frozen. Add a few tablespoons of water if needed.
Pressure Cooker Strawberry-Rhubarb Sauce: Set pressure cooker for 0 minutes. Let pressure release naturally for 10-15 minutes
 
Tips:
  • Strawberry-Rhubarb Sauce freezes well.
  • If you have extra rhubarb, slice it and freeze so you can enjoy it any time of the year.  

Nutrition

Serving: 0.25cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg