Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce | GI 365

Strawberry Rhubarb Sauce | GI 365

This all started with Coconut Ice Cream last week. I just couldn’t stop thinking about strawberry sundaes, and because it’s Spring, rhubarb just snuck right in there. The sweetness of the strawberries is so good when paired with the tangy rhubarb and melded together with a touch of orange zest.

Strawberry Rhubarb Sauce | GI 365 Strawberry Rhubarb Sauce | GI 365      Strawberry Rhubarb Sauce | GI 365

With so much rhubarb coming up in the garden, I’m making large batches of this sauce and eating it by the bowlful for breakfast.

Strawberry Rhubarb Sauce | GI 365

Wash and trim your rhubarb.

Strawberry Rhubarb Sauce | GI 365

Thinly slice and place it in a large saucepan with the rest of the ingredients for cooking. I used thawed frozen strawberries because strawberries aren’t in season here yet. I like to use strawberry and rhubarb together not just because they’re a dynamic duo, but also because the strawberries sweeten the rhubarb and I don’t have to use so much sweetener. Adding a little orange zest really makes the flavors pop and add depth to the sauce.

Strawberry Rhubarb Sauce | GI 365 Strawberry Rhubarb Sauce | GI 365 Strawberry Rhubarb Sauce | GI 365 Strawberry Rhubarb Sauce | GI 365 Strawberry Rhubarb Sauce | GI 365

My ‘spoon holder’ (Tyler) wasn’t too pleased when I told him he couldn’t finish the ice cream until I snapped a few more photos. I think the exact quote was, “once you’ve released the goods, you can’t take them back”. Needless to say, this is pretty good and between the two of us, that bowl of Coconut Ice Cream covered in Strawberry Rhubarb Sauce didn’t stand a chance.

Strawberry Rhubarb Sauce
Prep time
Cook time
Total time
Serves: 4-6
  • 1 Tablespoon arrowroot, mixed with ¼ cup water
  • 1½ pounds rhubarb
  • 1 pound strawberries, hulled
  • ¼-1/2 cup honey
  • 1 Tablespoon orange zest
  1. Mix together all ingredients in a saucepan and place over medium heat.
  2. Bring to a boil stirring occasionally. Simmer on low for a few minutes until rhubarb is just tender.
  3. Remove from heat to cool. Cover and place in the refrigerator until ready to use.
When I serve this with a dessert I only add ¼ cup honey because I like it to be a bit tangy. For eating it plain or for breakfast, I use ½ cup honey.

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3 Comments on “Strawberry Rhubarb Sauce”

  1. Virginia Kahler-Anderson, aka HomeRearedChef

    This look very, very yummy! IN my home we LOVE rhubarb and strawberry pie, and this duo, together with coconut ice-cream, is a MUST! Thank you for the recipe.


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