Simple Strawberry Rhubarb Sauce Recipe
A basic fruit compote for spooning atop angel food cake or pound cake, this Strawberry Rhubarb Sauce recipe is key to leveling up dessert.
Servings: 8 servings based on 4 cups of sauce
Cost: $0.67 per serving
Equipment
- fine mesh sieve
Ingredients
- 1 pound (3 cups) strawberries fresh; hulled and chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice fresh
- 1 pound rhubarb fresh thin stalks sliced 1/4-inch thick
- pinch Kosher salt
Instructions
- To a medium sized mixing bowl, add 3 cups fresh hulled and chopped strawberries along with 1/2 cup sugar and 1 tablespoon of fresh lemon juice. Stir to combine.
- Position a fine mesh sieve atop a medium saucepan on your countertop. Pour the strawberry mixture into the sieve. Allow the strawberry mixture to drain into the saucepan for 30 minutes, stirring once or twice to allow proper draining.
- At the end of 30 minutes, add the thoroughly drained strawberries back into the bowl. Add the remaining 1/2 cup sugar to the juice in the saucepan along with the prepared rhubarb pieces. Bring the rhubarb mixture to a boil over medium-high heat and add a liberal pinch of Kosher salt. Reduce the heat and cook the rhubarb over medium-low heat. The mixture will be soft, and the liquid reduced and thickened slightly, about 8 to 10 minutes.
- Stir the bowl of strawberries into the rhubarb compote and remove the saucepan from the heat. At this point, transfer the compote back to the bowl. Allow it to cool to room temperature before serving it, about 45 minutes. During cooling, the rhubarb pieces will continue to soften, and the excess liquid will thicken gradually.
Notes
Make Ahead up to 3 days in advance and refrigerate until ready to use. I like to pull mine from the refrigerator 1 hour before serving as I do not prefer it chilled. If you do not have an hour, reheat gently on the stovetop for 10 minutes and cool slightly before serving.
To Freeze fully assembled and cooked sauce, funnel into zippered plastic freezer-safe bags for up to 3 months. Thaw It in the refrigerator overnight and either remove from the refrigerator 1 hour before serving or reheat gently on the stove before cooling slightly and serving.
To Thin the Sauce, add one tablespoon water or orange juice at a time and stir until you arrive at the consistency you require.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 252mg | Fiber: 2g | Sugar: 28g | Vitamin A: 65IU | Vitamin C: 39mg | Calcium: 58mg | Iron: 1mg