Strawberry Rhubarb Sauce

In my post about homemade applesauce, I mentioned rhubarb sauce and how amazing it was. That made me start to crave it so much that I had to make a small batch last weekend.

Growing up, my parents had (and still have) two huge rhubarb plants in their backyard that yielded so much rhubarb, we could never make enough sauce or crisp to use it all up. This meant that I could enjoy rhubarb crisp and sauce to my heart’s content as a kid. Unfortunately, I do not live close enough to them anymore to take advantage of this resource, but I can find rhubarb at the local farmers market and grocery stores.

If you have never had rhubarb before, it is a stalk similar to celery and has about the same consistency. However, that is where the similarities end.

It is very tart/sour and needs to be paired with something sweet to offset the sour punch it gives. Enter strawberries. The sweetness of the strawberries marries nicely with the sourness of the rhubarb.

However, rhubarb can sometimes be so sour that you do need to add a little extra sweetener like honey (some people like to use sugar, but I prefer local honey).  When you are making this sauce, you will need to taste test along the way to add sweetener as necessary.

Strawberry Rhubarb Sauce

  • 350 grams rhubarb, chopped into 1 inch pieces
  • 125 grams strawberries, sliced
  • 3 tsp sugar-free strawberry gelatin
  • 1/4 tsp honey (optional, more or less as needed)

Place rhubarb and strawberries in a large pot and heat over medium high until the ingredients start to steam. Cover and reduce heat to as low of a temperature you can get. Cook for 30 minutes stirring occasionally. This is another low and slow recipe. What little bit of sweetness that can be developed from the strawberries will come out during the slow cooking.

As it cooks, you will notice that the rhubarb will start to breakdown. This is exactly what you want. When you are stirring, use your spoon to gently mash the rhubarb and strawberries.

After 30 minutes, do a taste test. The sauce will probably be extremely sour. This is okay. Add the gelatin, cook for about 5 more minutes, and taste test again. If the sauce is still too sour, add some honey 1/4 tsp at a time. A little will go a long way and you do not want this sauce to be super sweet. It should still be a little tart on your tongue. Cook for about 5-10 more minutes after you reach the desired sweetness.

Store in the refrigerator for up to a week. This sauce also freezes nicely. I like my sauce to be warmed before eating. YUM!

This recipe will yield about 4 servings.

The macros for this recipe will vary each time you make it due to the amount of sweetener you have to add. The last time I made it (using 1/4 tsp honey), the macro counts came out to:

  • 0 grams fat
  • 13 grams carbohydrates
  • 1 gram protein

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s