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!

Strawberry Rhubarb Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 ounces
Ingredients
  • 4 rhubarb stalks
  • 2 pounds strawberries
  • ½ cup stevia (or whatever sweetener you have)
  • ¼ cup filtered water
  • Pinch of sea salt
Instructions
  1. Wash rhubarb and strawberries. Pat dry them.
  2. 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.
  3. Hull strawberries and cut them in quarters.
  4. 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).
  5. Remove from heat and let cool to room temperature. Add sauce to your mason jar, cover and let refrigerate for about 1-2 hours.
Notes
Tools You’ll Need:
- 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.
Nutrition Information
Serving size: 1 ounce -- Calories: 12 Fat: 0 g. Carbohydrates: 3 g. Protein: 0 g.

* Recipe modified from MarthaStewart.com

Strawberry Rhubarb Sauce

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