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Strawberry Rhubarb Sauce Recipe

Strawberry Rhubarb Sauce

Recipe Courtesy of Curtis Aikens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on May 07, 2013

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    Excellent! I took the advice of the review posted below by wrdwielder and added a piece of fresh peeled ginger and 5 black peppercorns to the sugar and water. Nice touch! Once the rhubarb and strawberries had cooled I removed the peppercorns and divided the filling in half. I used a wand blender to puree half the mixture. I was looking for a thicker consistency, so I added half of a 3 oz. package of vanilla pudding to the puree and brought it to a boil. This was great by itself ... I then combined the filling and pudding mixture and poured it into the pie shell. Next time I'll use less sugar ... it was a little too sweet for me.

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  • on June 16, 2012

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    This was delicious! I added a small chunk of peeled ginger to the sugar and water and let it simmer along with everything else. I added some salt and 5 black peppercorns to the rhubarb/strawberry mixture, and after it had simmered for an hour or so I used a potato masher to get out some of the pieces, but still left it slightly chunky. Delicious! It was awesome - texture like a thick applesauce and flavor that was sweet and tart at the same time.

    I served it over a choice of coconut or vanilla sorbet and/or chocolate ice cream and put out a bowl of mini chocolate chips for guests to add if they chose. My guests loved it! (I sent a jar home with them.

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  • on July 11, 2011

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    I used frozen rhubarb and frozen strawberries and it turned out just fine.

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  • on May 28, 2011

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    Excellent! And I didn't even puree it--I just smashed the strawberries with a fork when the sauce was cooked so it would stay a little chunky. Will make again.

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  • on May 24, 2011

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    I was looking for simple, tasty strawberry rhubarb sauce and this was exactly what I wanted. I simmered the sauce a little longer and got a nice smooth sauce. Perfection.

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  • on June 01, 2010

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    This is a recipe from my childhood except we ate it as a sauce. My children love it warm or cold, by itself or over ice cream.

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  • on June 20, 2009

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    my kids love it with vanilla ice cream, or whipped topping.
    very tasty

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  • on June 13, 2009

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    Blending the mixture resulted in a "creamy" sauce that I have made over and over again, decanting it into unique Ball jars and giving it as gifts. Excellent with non-fat greek yogurt, as a sauce with angel food cake and with sliced melon.

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  • on July 09, 2005

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    This was a sinch to put together and showcases the pefect pairing of rhubarb and strawberries! I would definatally make it again.

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  • on May 27, 2005

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    This easy and refreshing recipe was a hit
    at my friend's party,Good for you too


    Summer's favorite no doubt

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