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5
from 1 vote
Strawberry Rhubarb Sauce Recipe
The tartness of rhubarb and the sweetness of strawberries come together in this vibrantly red sauce that makes the perfect topping for cake, ice cream and pastries.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert, Sauce
Cuisine:
American
Diet:
Low Salt
Servings:
12
¼ cup servings
Calories:
51
kcal
Author:
Joss Dyckson
Ingredients
1 ½
cups
fresh rhubarb
cut into ¾-inch chunks
1 ½
cups
fresh strawberries
cleaned, hulled and thickly sliced
½
cup
sugar
⅛
teaspoon
salt
2
tablespoons
orange liqueur
such as Grand Marnier or Triple Sec (you can substitute with orange juice if you prefer)
juice of 1 lemon
freshly squeezed
US Customary
-
Metric
Instructions
In a medium saucepan, combine the rhubarb, strawberries, sugar, salt, orange liqueur and freshly squeezed lemon juice. Mix.
Bring to a boil over high heat.
Lower the heat and simmer for about 15 minutes, until the fruit is softened and the liquid has thickened a bit. Stir occasionally. Remove from heat.
Serve warm or let cool to room temperature. Store in the refrigerator.
Notes
You can also use frozen strawberries that have been thawed.
Nutrition
Calories:
51
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
21
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
20
IU
|
Vitamin C:
17
mg
|
Calcium:
18
mg
|
Iron:
1
mg