Masters of kitchen
There’s something magical about strawberry rhubarb sauce—it’s like bottling up spring in a jar. This vibrant blend captures the best of both worlds: sweet, juicy strawberries paired with the tangy bite of fresh rhubarb. It’s the kind of sauce that feels both rustic and elegant, instantly upgrading whatever you drizzle it on.
From pancakes and yogurt to roasted meats or cheesecake, this sauce has a way of turning simple dishes into something unforgettable. It’s incredibly flexible, which is why it shows up everywhere from brunch boards to dessert spreads.
Historically, rhubarb has strong roots in the Midwestern and Northern U.S., where cool climates made it easy to grow in backyard gardens. Pairing it with strawberries—often the first fruit of the season—became a tradition that stuck. Whether you’re a longtime fan or trying it for the first time, this sauce is a celebration of seasonal flavor and simplicity.
Why You’ll Love This Strawberry Rhubarb Sauce
This isn’t just another fruit sauce—it’s your new secret weapon in the kitchen. Strawberry rhubarb sauce is perfect for all sorts of meals: spoon it over pancakes, swirl it into yogurt, or serve it with roast pork.
It stores well, freezes beautifully, and only needs a few ingredients to pull off. Plus, you can adjust it to suit any dietary need—it’s easy to make sugar-free, vegan, or keto-friendly. Whether you’re meal-prepping or planning a weekend brunch, this sauce is fast, flavorful, and endlessly useful. One taste, and you’ll be hooked on its sweet-tart charm.
Ingredients You Need for Homemade Strawberry Rhubarb Sauce
Making strawberry rhubarb sauce is all about using simple, fresh ingredients that work together naturally. Here’s what you’ll need:
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Rhubarb: Use fresh stalks when in season—bright red ones are sweeter and prettier. Frozen rhubarb works too; just thaw and drain before using.
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Strawberries: Fresh berries offer the best flavor and texture. Frozen can be used in a pinch but may add extra liquid, so drain well.
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Sweeteners: Classic white sugar works well, but maple syrup or honey bring richer depth. Want a healthier option? Try coconut sugar or monk fruit.
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Flavor boosters: Add a splash of vanilla extract, a squeeze of lemon juice, or a bit of orange zest to brighten the sauce. A pinch of cinnamon adds warm complexity.
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Texture tip: Strawberries naturally contain pectin, so your sauce thickens without needing gelatin or cornstarch unless you prefer it extra thick.
How to Make Strawberry Rhubarb Sauce – Step-by-Step
Making this sauce is a breeze, and once you do it once, you’ll want to make it again and again. Here’s how to nail it every time:
Step 1: Prep Your Produce
Wash the rhubarb well, trim the ends, and cut into ½-inch slices. For strawberries, remove the stems and slice them into halves or quarters depending on size. Uniform pieces help everything cook evenly.
Step 2: Combine in a Saucepan
Add the chopped rhubarb and strawberries to a medium saucepan. Toss in your sweetener (start with a little; you can always add more). Add 1–2 tablespoons of water or orange juice to get things going.
Optional flavorings—vanilla extract, lemon zest, or cinnamon—can be added now too.
Step 3: Simmer and Stir
Bring to a gentle simmer over medium heat. Stir occasionally as the fruit begins to break down. After about 15–20 minutes, the mixture should look thick, glossy, and jammy.
Taste and adjust the sweetness if needed.
Step 4: Adjust Texture
Want it chunky? Leave it as is. Prefer it smooth? Mash with a spoon or blend lightly. To thin it out, stir in a splash of water or juice.
Step 5: Let It Rest
Pro Tip: Remove from heat and let the sauce sit uncovered for 10 minutes. This deepens the flavor and helps it thicken naturally.
Serve warm, chilled, or store for later!
Strawberry Rhubarb Sauce Flavor Variations You’ll Love
Looking to experiment? Here are a few fun flavor ideas:
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Fresh ginger adds a warm, zesty kick
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Balsamic vinegar brings richness and a savory edge—great for pairing with meats
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Swap in raspberries or blueberries for part of the strawberries to mix up the berry profile
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Brown sugar or coconut sugar creates a deeper, molasses-like flavor
These small tweaks can help you customize the sauce for different moods, seasons, or recipes. Don’t be afraid to get creative—it’s hard to go wrong with fruit this good!
Can You Use Frozen Rhubarb or Strawberries?
Yes—frozen fruit works great and makes this recipe possible even when rhubarb is out of season.
Here’s how to make it work:
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Thaw completely before cooking to avoid excess liquid
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Drain well, especially if the fruit releases a lot of juice
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Add a few extra minutes to the cooking time, as frozen fruit starts off colder and breaks down a little slower
While fresh fruit gives the best texture, frozen still delivers plenty of flavor—perfect for winter or off-season batches. Keep a stash in your freezer and enjoy this sauce year-round!
How to Thicken (or Thin) the Sauce Naturally
Controlling the texture is easy, depending on how you plan to use the sauce:
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To thicken: Simmer the sauce uncovered for longer so more liquid evaporates. You can also stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) or chia seeds, which will gel naturally as the sauce cools.
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To thin: Simply add a little water, orange juice, or even lemon juice if you want a brighter flavor.
This flexibility lets you tailor the sauce to match your needs—chunky for spreading, smooth and pourable for drizzling. Just one more reason to keep it on hand!
Best Ways to Use Strawberry Rhubarb Sauce
Once you’ve made a jar of strawberry rhubarb sauce, the real fun begins—it’s incredibly versatile and can brighten up every meal of the day.
Breakfasts:
Spoon it over a bowl of creamy Greek yogurt and top with crunchy granola. Drizzle it over pancakes, waffles, or French toast for a fresh, fruity twist. It even makes a wonderful spread for toast or warm biscuits.
Desserts:
This sauce was practically made for cheesecake—the sweet-tart contrast is unbeatable. It’s equally dreamy poured over vanilla ice cream, layered into pound cake, or served with strawberry shortcake.
Savory Pairings:
Surprisingly, it plays well with savory dishes too. Try it alongside pork tenderloin or grilled chicken for a sweet counterpoint. It’s also lovely spooned onto brie crostini as an appetizer.
Drinks & Cocktails:
Get creative—add a spoonful to lemonade, sparkling water, or mojitos. It even works stirred into iced tea for a refreshing summer sip.
This sauce isn’t just a topping—it’s a flavor upgrade.
Storage & Freezing Tips
Strawberry rhubarb sauce keeps well, making it perfect for meal prep and gifting.
In the fridge, it will stay fresh for up to 2 weeks in a tightly sealed container. Use glass jars or BPA-free airtight containers to maintain flavor and color.
To freeze:
Let the sauce cool completely, then portion into freezer-safe containers or bags. Label each one with the date for easy tracking. You can also use ice cube trays to make single-serve portions.
Thawing & reheating:
Move it to the fridge overnight, or place the container in a bowl of cold water to defrost faster. Gently warm it on the stovetop or in the microwave at low power—avoid boiling, which can alter the texture.
Make-Ahead & Meal Prep Ideas
This sauce is a meal prep dream—make once, enjoy many times!
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Double or triple the batch during peak rhubarb season and freeze extra for future cravings
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Store in cute small jars for last-minute gifts or quick weekday add-ons
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Pre-chop and freeze fruit in ready-to-use portions—just toss into the pot when you’re ready to cook
You can also use the same batch of sauce for different dishes throughout the week. From breakfast parfaits to savory glazes, it’s your secret weapon for making everyday meals feel special.
Is Strawberry Rhubarb Sauce Healthy?
Yes—especially when you keep the sugar in check. Strawberries and rhubarb are naturally rich in fiber, Vitamin C, and antioxidants. They support digestion, boost immunity, and promote glowing skin.
Want to cut down on added sugar? Try using maple syrup, honey, or a natural sugar alternative like monk fruit or stevia. Even small changes can make this sauce healthier without sacrificing flavor.
Plus, it’s a great way to sneak more fruit into your meals. Whether you’re enjoying it over oatmeal or spooning it into smoothies, this sauce adds a nutritious burst of flavor to any dish.
Frequently Asked Questions
Do I need to peel rhubarb before cooking?
Nope! Rhubarb doesn’t need peeling. Just trim the ends and remove any stringy bits from very mature stalks. Younger rhubarb is typically tender and ready to chop as-is.
Can I make this sauce without sugar?
Yes! For a naturally sweetened version, try maple syrup, stevia, monk fruit, or honey. Adjust to taste depending on how tart your rhubarb is.
How long does homemade strawberry rhubarb sauce last?
It lasts up to 2 weeks in the fridge when stored in a sealed container, and 3 to 4 months in the freezer.
Can I can this sauce for long-term storage?
Yes—but follow approved water bath canning methods. Be sure to add enough lemon juice to maintain the proper acidity level for safe preservation.
Why does my sauce taste bitter?
This often happens when the rhubarb is underripe or the sauce needs more sweetener. Add a touch of honey or lemon zest to round out the flavors and reduce sharpness.
Troubleshooting Common Issues
Even a simple sauce can go sideways—here’s how to fix common hiccups:
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Too runny? Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry or chia seeds.
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Too sweet? Brighten it up with a squeeze of lemon juice or a bit more rhubarb.
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Too tart? Stir in extra strawberries or a spoonful of sweetener to balance it out.
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Dull flavor? Add a pinch of salt, a splash of vanilla, or citrus zest to enhance complexity.
With a little adjustment, you can easily tailor this sauce to your taste!
Tips for Gift-Giving & Presentation Ideas
This sauce makes a thoughtful homemade gift. Spoon it into mason jars, tie with ribbon, and add a handwritten label or recipe suggestion tag. It’s a perfect addition to holiday baskets, brunch boxes, or hostess gifts. Bonus: it looks gorgeous in clear jars thanks to its rich, rosy color.
Final Thoughts: Why This Sauce Belongs in Your Kitchen
Strawberry rhubarb sauce is more than a recipe—it’s a seasonal tradition. Easy to make, endlessly versatile, and customizable to your taste, it adds a burst of flavor to everything from breakfast to dinner. Once you try it, you’ll find yourself making it on repeat every time rhubarb season rolls around.
Strawberry Rhubarb Sauce
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Knife & cutting board
- Airtight jars or containers
- Optional: Potato masher or immersion blender
Ingredients
- 2 cups chopped rhubarb fresh or thawed frozen
- 2 cups chopped strawberries fresh or thawed frozen
- ½ cup sugar adjust to taste, or use maple syrup/honey
- 1 tsp vanilla extract optional
- 1 tbsp lemon juice or orange zest optional
- 2 tbsp water or juice optional, to start simmering
Instructions
- Prep the fruit: Wash and trim the rhubarb; chop into ½-inch pieces. Hull and slice strawberries.
- Combine in saucepan: Add rhubarb, strawberries, sugar, and optional water/juice to a medium saucepan.
- Add flavors: Stir in vanilla or citrus if using.
- Simmer gently: Bring to a low simmer over medium heat. Cook for 15–20 minutes, stirring occasionally, until fruit breaks down.
- Adjust consistency: Mash for a chunky texture or blend for smooth. Add water if thinning is needed.
- Taste and tweak: Add more sugar for sweetness or lemon juice for brightness.
- Cool and store: Remove from heat and let rest for 10 minutes before storing.
Notes
- For a low-sugar version, use monk fruit or stevia.
- Frozen fruit works well—just thaw and drain first.
- Sauce thickens as it cools thanks to the pectin in strawberries.
- Store in the fridge up to 2 weeks or freeze up to 4 months.
- Delicious with yogurt, cheesecake, pancakes, pork, and more!
Nutrition
