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Simple Strawberry Rhubarb Sauce for Pancakes and Yogurt

A small white ramekin filled with vibrant, chunky strawberry rhubarb sauce, sitting near a window.
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Make this tart and sweet homemade strawberry sauce using fresh spring produce. It is a low sugar fruit sauce perfect as a rhubarb topping recipe for breakfast or dessert.

Ingredients

Scale
  • 3 cups fresh rhubarb, chopped
  • 3 cups fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/4 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Combine the chopped rhubarb, strawberries, sugar, and water in a medium saucepan.
  2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally until the sugar dissolves.
  3. Reduce the heat to low and let the mixture cook gently for 15 to 20 minutes. The rhubarb should break down, and the sauce will thicken slightly. Stir frequently to prevent sticking.
  4. Remove the saucepan from the heat. Stir in the lemon juice.
  5. If you prefer a smoother texture, mash the fruit lightly with a fork or use an immersion blender for a few quick pulses. Do not over-blend; some texture is desirable in this fresh fruit compote.
  6. Let the sauce cool slightly before serving warm, or transfer it to an airtight container and chill completely for later use. This makes a great seasonal spring canning base.

Notes

  • For a richer flavor, substitute half the granulated sugar with packed light brown sugar.
  • This sauce pairs well with grilled meats, making it a versatile strawberry rhubarb pairing beyond breakfast.
  • If you want a thicker sauce, simmer for an extra 5 minutes, or add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last 5 minutes of cooking.

Nutrition

Find it online: https://onedishuniverse.com/strawberry-rhubarb-sauce-recipe/