Total Time
35mins
Prep 10 mins
Cook 25 mins

This sauce is delicious served over angel food or pound cake.

Ingredients Nutrition

Directions

  1. In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil.
  2. Reduce heat.
  3. Cook, uncovered over medium heat until rhubarb is soft (about 10- 15 minutes) Remove from the heat and let stand for 5 minutes.
  4. Stir in strawberries, lemon juice and cinnamon.
  5. Add food colouring if desired.
  6. Cool and serve over cake, ice cream, waffles, pancakes, etc.
Most Helpful

This sauce rates pretty high from the rhubarb lovers in my family..my DH and DS. They really like the addition of lemon which gave it a zingy edge. Both of them thought it needed more sweetness tho, so I added about 1/4 cup more. They are used to Grandma's rhubarb sauce which is never short of sweet! Thanks BrendaM for a unique recipe!

DuChick July 17, 2008

this is fantastic and so easy. I used fresh rhubarb and fresh strawberries and only substituted a non sugar sweetener as I am making it for a diabetic. It is delicious and the lemon zest makes it wonderful. DId not add the coloring

mstuart727 May 24, 2008

This recipe certainly deserves to be made by more chefs. I used frozen strawberries, fresh rhubarb, another 1/4c sugar and didn't miss a thickening agent. We loved it warm over yogurt and I plan to use it over pancakes in the morning.

sugarpea April 19, 2006