THE RECIPE COLLECTION · Side Dish

Rhubarb and Strawberry Sauce

This sweet and tangy sauce perfectly balances the tartness of rhubarb with the natural sweetness of strawberries. It's a simple, fresh way to brighten up desserts, pancakes, or yogurt with just a few ingredients.

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TIME25 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 1531

01 / WHAT YOU NEED

Ingredients

Adjust servings4

2 cups rhubarb, cut into 1/2 inch pieces 2 cups strawberries, hulled and quartered ¼ cup water 3 tablespoons fresh orange juice 2 tablespoons honey, or more to taste 1 star anise pod 1 pinch salt

02 / HOW TO MAKE IT

Let's cook.

01

Simmer Fruit Sauce

Start by putting the rhubarb, strawberries, water, orange juice, honey, star anise, and a pinch of salt into a small pot. Heat everything over medium until it just starts to boil gently. Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 5 minutes. Then take the lid off and cook it a little longer, around 5 more minutes, until the fruit is nice and soft. Turn off the heat and let the sauce cool completely. Before storing, fish out the star anise. Transfer the sauce to jars and keep it in the fridge—use it within a few days for the best flavor.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh, ripe strawberries for the best sweetness and flavor.
- Cook the sauce on low heat to prevent burning and to allow the fruits to soften evenly.
- Stir occasionally to help the sauce thicken and avoid sticking to the pan.

Why you’ll love it

This sauce combines the tartness of rhubarb with the natural sweetness of strawberries, creating a perfect balance of flavors. It’s vibrant in color and adds a fresh, fruity touch to many dishes. Plus, it’s easy to make with just a few ingredients.

Serving ideas

This sauce is delicious served warm or chilled. Pour it over ice cream, pancakes, yogurt, or cheesecake for a fruity boost. It also pairs well with roasted meats like pork or chicken for a tangy contrast.

Storage & leftovers

Store the sauce in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for up to three months. Thaw in the fridge before reheating gently on the stove.