Total Time
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition


  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

4 5

This sauce rates pretty high from the rhubarb lovers in 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!

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

5 5

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.