Meet your new favorite dessert sauce. No joke. This Strawberry Rhubarb Sauce is THAT good. I am about to finish the 16 oz. jar I made over the weekend all by myself. I seriously cannot stop! I am hiding it away from my husband, because I want it all to myself. Jokes. No, not really. 😉 But I am oh-so tempted.
I have been adding it to ice-cream, to fruits, to frozen treats, to brownies… the possibilities are endless with this little fella. It’s magical.
I have been sort of obsessed with strawberries lately. I’ll eat them by themselves, in salads, in smoothies, etc. I mostly like the large red ones, not the little ones without color. I don’t know what it is about this berry that’s spinning my world round and round. You’d think I was pregnant. But I am not! Weird, right? Especially since I have never really cared about strawberries.
The great thing is that strawberries are packed with Vitamin C, antioxidants and fiber, making them a fantastic all-natural ingredient. Another great thing, is that this food item has no sodium, no fats, no cholesterol, and is very low in calories. I have scored the next best thing, haven’t I?
Give this sauce a try, friends. You will not regret it!
- 4 rhubarb stalks
- 2 pounds strawberries
- ½ cup stevia (or whatever sweetener you have)
- ¼ cup filtered water
- Pinch of sea salt
- Wash rhubarb and strawberries. Pat dry them.
- Remove end of rhubarb (specially the leaves, as they can be poisonous when consumed) and slice each stalk, so that each piece is about ½ inch.
- Hull strawberries and cut them in quarters.
- Add rhubarb, strawberries, stevia, water, and sea salt to your saucepan. Place saucepan under high heat and bring to a simmer. Stir occasionally and cook for about 8 minutes (until rhubarb breaks down).
- Remove from heat and let cool to room temperature. Add sauce to your mason jar, cover and let refrigerate for about 1-2 hours.
- Mason jar (16oz)
- Large saucepan
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups
Use on top of your favorite desserts, like ice cream or frozen treats! Its uber amazing! Keep refrigerated; lasts up to one week.
* Recipe modified from MarthaStewart.com