Enjoy spring’s bounty with fresh Strawberry Rhubarb Sauce! This sauce is easy to make from your fresh rhubarb and strawberries.
Tis the season for Rhubarb! We have a lovely big bush of it full of delicious red and green stalks, ripe for the picking. So that is what Dave did! He brought in a huge armful of these lovely pink and green stalks and unceremoniously dumped them in the sink. Here they are all washed and ready to cut into small chunks. I froze three quarts of rhubarb and made a batch of this delicious sauce to pour over lemon cheesecake tarts for dessert. Such a brightly flavored spring treat!
I received this load of rhubarb at the very beginning of our strawberry harvest. We have been snipping some strawberries but not enough for a pie yet. So I added them into our rhubarb sauce. When the sauce was simmering all we could smell were the ripe strawberries. I added in a LOT more rhubarb to level out the berries. We like our sauce a bit tart, with lots of rhubarb flavor. The best thing about homemade???? Yes! You can adjust the ingredients to suit your own family’s tastes. And I strongly encourage you to do that!
I accidentally boiled this sauce all over my stove, on SIMMER for goodness sake! So watch your sauce; even after reducing the heat and letting it be a while. All I did was cover it with a lid and walk away. Not a good idea!
This recipe is versatile. I kept adding rhubarb chunks into it until I was happy with the balance of flavors. Turned out fine. I did add a little cornstarch to my sauce. It was a bit too runny for our taste. Add cornstarch sparingly so it doesn’t become a jelly after cooling!