This recipe for gluten free strawberry rhubarb sauce is simple to make and is delicious on cakes, waffles or pancakes. This sauce can be used for dessert or breakfast with its sweet and tart flavor. It's perfect to make with fresh or frozen fruit.
I know rhubarb can be hard to find some seasons, so I grow plants in my garden. The plants are really easy to grow, take very little care and come back each season. I have three plants now of two different varieties of rhubarb. I use what I want fresh and then I slice the stems into chunks and freeze them in freezer safe bags so I have rhubarb year round.
I serve this sauce most often with my gluten free angel food cake.
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Ingredients
Instructions
In a 2 quart saucepan combine the rhubarb, strawberries, water, sugar, salt and lemon zest. Cook uncovered over medium heat until rhubarb is soft, about 10-15 minutes.
Remove from heat and stir in the lemon juice.
Cool before serving over cake, pancake, waffles or ice cream.
Store in a sealed container in the refrigerator for 7-10 days.
Supplies
Frequently Asked Questions
Yes, fresh or frozen fruit work great for this recipe. Since the sauce is going to be cooked down it doesn't matter which you use. However, the frozen fruit will take longer to cook so you will need to add time to how long the sauce is on the stovetop.
If you want the tart flavor that rhubarb adds, yes you will need to use rhubarb in this recipe. However, if you don't have rhubarb and still want to make a sauce you could substitute another fruit for the rhubarb. Blackberries would be a good substitution that would still give you a bit of tart flavor.
It is best to store this sauce in a sealed jar or container in the refrigerator after it has cooled completely. The sauce is best if used within the 7-10 days. If you aren't going to use the sauce right away you can freeze it for up to four months in a freezer safe container or bag.
I love to use half of the sauce and then freeze the second half for later. It's amazing on a day that I'm rushing to have sauce for breakfast pancakes or waffles to get out of the freezer!
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Gluten Free Strawberry Rhubarb Sauce
- Total Time: 30 minutes
- Yield: 3 cups, approximately 1x
- Diet: Gluten Free
Description
This recipe for gluten free strawberry rhubarb sauce is simple to make and is delicious on cakes, waffles or pancakes. This sauce can be used for dessert or breakfast with its sweet and tart flavor. It's perfect to make with fresh or frozen fruit.
Ingredients
3 cups Rhubarb, chopped to ½ inch pieces
2 cups Strawberries, chopped (16 ounce container)
½ cup Water
½ cup Granulated Sugar
¼ tsp. Sea Salt
1 Tbsp. Lemon Zest
¼ cup Lemon Juice
Instructions
In a 2 quart saucepan combine the rhubarb, strawberries, water, sugar, salt and lemon zest. Cook uncovered over medium heat until rhubarb is soft, about 10-15 minutes.
Remove from heat and stir in the lemon juice.
Cool before serving over cake, pancake, waffles or ice cream.
Store in a sealed container in the refrigerator for 7-10 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Gluten Free
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