Strawberry Rhubarb Sauce

"This time of year I crave a taste of spring. This is quick and easy! I love it plain, over ice cream, poundcake, or pancakes."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:




  • Mix all in a medium saucepan.
  • Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.

Questions & Replies

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  1. Connie Lea
    Oh wow, this was so good. I, also didn't think 1/2 cup sugar would be enough, but it is perfect. I did add a little tapioca to make a little thicker sauce. This can be used for so many things - can't wait to try it mixed with plain yogurt. I've always made my rhubarb sauce with strawberry jello, but this is so much better. Thanks so much.
  2. kimkej
    I used fresh fruit and doubled the amount of strawberries. We served this on the side of an angel food cake with whipped cream on top. Everyone loved it!!
  3. Marta P.
    Wow! My wonderful boyfriend made this for me for Mother's Day and it is one of the most spectacular sauces I've ever had!! He used 3/4 cup sugar for 2 cups of Dutch rhubarb and used orange juice instead of water. Also, he put in one tablespoon of corn starch, and cooked it for about 20 minutes at a slow boil. We had it over French vanilla ice cream last night and on oatmeal this morning. But it is best eaten just spoon by spoon from the pot! Thank you, Michelle.
  4. sugarpea
    Made this as written expecting the 1/2 cup sugar wouldn't be enough. It was. Just the right thickness for my taste. Wonderful over yogurt or all by itself.
  5. Christy D.
    This sauce is great as is, especially if just using for sweet dessert toppings. I’ve also made it with both water and mandarin juice, just because I had them on hand and dropped the sugar, to use as a sauce for meats and fish. (Adding aromatics and/or herbs as wanted) It’s absolutely lovely either way, but I do like to keep my options open.


  1. Maisy O.
    2.5 cup rhubarb to 1 cup strawberry, 1/4 teaspoon plus of cinnamon, 1/2 teaspoon vanilla, and 1/4 cup fresh squeezed orange juice instead of water. Loved it. Thank you
  2. Marta P.
    See above
  3. Inforapenny
    Easy and delicious! I substituted the juice of one large tangelo for the water and added a few drops of vanilla extract. Fabulous on pancakes!



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