Easy Low-Sugar Strawberry Rhubarb Sauce Recipe combines tart rhubarb with sweet strawberries into a quick, 4-ingredient fruit sauce. This simple strawberry rhubarb sauce recipe cooks in under 20 minutes, giving you a bright, tangy topping that’s naturally lighter in sugar yet still bursting with flavor. Rhubarb is naturally low in calories and a good source of vitamin K, while strawberries provide vitamin C and antioxidants.
Try it spooned over cottage cheese dessert recipes for a creamy, protein-rich pairing
Table of Contents
Why You’ll Love This Strawberry Rhubarb Sauce Recipe
This strawberry rhubarb sauce recipe is a go-to for anyone craving bold fruit flavor without the sugar overload. Whether you’re topping breakfast or upgrading dessert, its ease and versatility make it a seasonal favorite.
A Classic Flavor Combo Made Simple
- Combines sweet strawberries and tart rhubarb in perfect harmony
- Prepared with only 4 ingredients and ready to enjoy in less than 20 minutes
- Adaptable texture—serve it chunky or blend smooth
- Captures nostalgic summer flavor in every spoonful
- Just as easy as making cottage cheese breakfast recipes
I first made this as a brunch topping, and the aroma alone brought back memories of my mom’s rhubarb pies—it’s simpler, but just as satisfying.
Clara Dellucci
Versatile and Healthier Than Store-Bought
- Naturally plant-based, gluten-free, and low in sugar
- Doubles as a strawberry rhubarb compote or vegan dessert sauce
- Easily customizable—adjust sweetener, blend for texture, or freeze
- Perfect for topping yogurt, pancakes, waffles, or yogurt French toast
- Contains no preservatives or added fillers like store-bought versions
Strawberry Rhubarb Sauce Recipe
- Total Time: 20 mins
- Yield: 2 cups 1x
Description
A sweet-tart, low-sugar strawberry rhubarb sauce recipe made with fresh or frozen fruit. Perfect as a topping for pancakes, yogurt, or desserts.
Ingredients
1 pound fresh or frozen rhubarb stalks, trimmed, sliced into 1-inch pieces
1 pound fresh or frozen strawberries, sliced
1/2 lemon, juiced
1/2 cup organic cane sugar
Instructions
1. Add rhubarb, strawberries, lemon juice, and sugar to a medium saucepan.
2. Stir to coat fruit and bring to a simmer over medium heat.
3. Cook 15 minutes, stirring occasionally, until fruit softens and sauce thickens.
4. Mash lightly for chunky sauce or blend for a smooth consistency.
5. Cool before transferring to jars. Serve warm or chilled.
Notes
For a healthier twist, reduce sugar and add honey or maple syrup.
Frozen fruit works well but may need a few extra minutes to cook.
Store in the fridge for 5–7 days or freeze for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Sauce
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Ingredients & Smart Prep Tips for Strawberry Rhubarb Sauce Recipe
This strawberry rhubarb sauce recipe is wonderfully simple, using just four everyday ingredients—but the flavor payoff is bright, bold, and nostalgic. Whether you choose fresh or frozen fruit, it’s simple to prepare and even simpler to enjoy.
The Simple Ingredients You’ll Need
- 1 pound rhubarb stalks – sliced into 1-inch pieces; discard leaves (they’re toxic)
- 1 pound strawberries – hulled and sliced for even cooking
- ½ lemon, juiced – enhances brightness and preserves color
- ½ cup organic cane sugar – start with this and adjust; swap with honey or maple syrup for a natural touch
This recipe is as approachable as making cottage cheese blueberry muffins, yet the flavor is rich and tangy-sweet.
I frequently use frozen strawberries in the winter, and they’re just as effective—just make sure to simmer them a little longer for the best consistency.
Smart Tips for Prep Success
- Properly trim rhubarb: Use only the stalks, as the leaves are not edible
- Use ripe berries: Riper strawberries = less sugar needed
- Fresh or frozen?: Both work—add 2–3 mins to cook time if frozen
- Sugar swaps: Maple syrup, honey, or coconut sugar all work as lower-glycemic options
- Control the texture:
- Chunky rhubarb sauce recipe: Lightly mash while warm
- Smooth vegan dessert sauce: Blend with immersion blender for silky finish
When I’m short on time, I skip thawing frozen fruit—it still breaks down beautifully in the pan and thickens just right.
How to Make Strawberry Rhubarb Sauce Recipe
Step-by-Step Instructions
Making this strawberry rhubarb sauce recipe is simple and only takes about 20 minutes. Follow these steps for perfect results every time:
- Step 1: Combine ingredients
Add rhubarb, strawberries, lemon juice, and sugar to a medium saucepan. Stir to coat the fruit evenly. - Step 2: Cook gently
Set over medium heat and allow it to come to a gentle simmer. The fruit will release its juices and start softening within 5 minutes. - Step 3: Adjust sweetness
Taste midway through cooking. If you’d like it sweeter, stir in another tablespoon of sugar or a drizzle of honey. - Step 4: Control the texture
For a chunky strawberry rhubarb compote, mash lightly with a spoon. To achieve a smoother low-sugar fruit sauce, use an immersion blender to blend until perfectly silky. - Step 5: Cool and serve
Remove from heat once the mixture thickens slightly (about 15 minutes total). Let cool before transferring to jars.
This process is just as straightforward as preparing Cottage Cheese Banana Pancakes, yet the result feels gourmet enough for special occasions.
I often make this while prepping breakfast—by the time the pancakes are done, the sauce is perfectly thick and ready to spoon over top.
Serving Ideas & Health Benefits of Strawberry Rhubarb Sauce Recipe
This strawberry rhubarb sauce recipe delivers vibrant flavor and real nourishment—perfect for topping breakfasts, elevating desserts, or adding a healthful boost to everyday meals.
Creative Ways to Serve This Sauce
- Breakfast upgrade: Spoon it warm over pancakes, waffles, or French toast for a comforting start.
- Healthy snack enhancer: Swirl it into oatmeal, chia pudding, or Greek yogurt for added flavor and nutrition.
- Dessert topper: Drizzle over vanilla ice cream, cheesecake, or strawberry cottage cheese ice cream for a tangy, gourmet twist.
- Jam substitute: Spread on toast in place of jam, or layer into parfaits as a light vegan dessert sauce.
- Meal-time versatility: Its balance of tart and sweet makes it perfect across breakfast and dessert menus.
I love layering it into parfaits with yogurt and granola—flavorful and nutritious, plus it keeps well in the fridge for days.
Why It’s a Healthier Choice (+ Nutrition at a Glance)
This low-sugar fruit sauce lets the natural goodness of strawberries and rhubarb shine—delivering flavor, nutrients, and fewer empty calories than processed options.
Approximate Nutrition per ½ Cup Sauce:
| Nutrient | Estimate Per ½ Cup |
|---|---|
| Calories | ~25–30 kcal |
| Dietary Fiber | ~1.9–2 g |
| Vitamin C | ~30 mg (~40% DV) |
| Vitamin K (rhubarb) | ~45 µg (~45% DV) |
- Strawberries are packed with antioxidants, vitamin C, fiber, and flavonoids that help boost immunity, reduce inflammation, and support cognitive health.
- Rhubarb delivers vitamin K, calcium, potassium, and fiber, supporting both healthy digestion and strong bones.
- Making sauce at home means less added sugar and more whole-food benefits compared to store-bought versions.
For in-depth nutrition info, see the Harvard Nutrition Source.
- Strawberries are loaded with antioxidants, vitamin C, fiber, and flavonoids, all of which help strengthen the immune system, lower inflammation, and enhance cognitive function.
- Rhubarb provides vitamin K, calcium, potassium, and fiber for digestion and bone health.
- Homemade sauce means fewer added sugars and more whole-food benefits than store-bought alternatives.
For in-depth nutrition info, see the Harvard Nutrition Source.
FAQ about Strawberry Rhubarb Sauce Recipe
Can you freeze strawberry rhubarb sauce?
Yes. This strawberry rhubarb sauce recipe freezes well for up to 3 months. Transfer the sauce into airtight containers or freezer-safe jars, ensuring you leave some space at the top to allow for expansion as it freezes.
How to make rhubarb sauce thicker?
Let the mixture simmer for a longer period to naturally cook off excess liquid. For a thicker rhubarb sauce recipe, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of water. Reducing the sugar slightly can help create a thicker and more richly concentrated texture.
How long does homemade rhubarb compote last?
When stored in a sealed jar in the refrigerator, homemade rhubarb compote lasts about 5 to 7 days. Be sure to cool it completely before refrigerating.
How can I reduce the sugar or use alternatives like maple syrup or honey?
You can substitute the cane sugar with honey, maple syrup, or coconut sugar. Add your sweetener gradually and adjust to taste—each one has a different level of sweetness and flavor profile.
What’s the best consistency—should it be chunky or smooth?
This depends on your preference. For a rustic strawberry rhubarb compote, leave it chunky. For a drizzle-friendly vegan dessert sauce, use an immersion blender to create a smooth texture.
Can I use frozen berries? Does it affect cooking time?
Yes, frozen strawberries and rhubarb work great. Add 2–3 extra minutes of cooking time to account for the extra liquid they release while thawing.
How long does the sauce keep in the fridge or freezer?
Refrigerated, the sauce remains fresh for 5 to 7 days. When stored in the freezer, it maintains optimal flavor and texture for up to three months.
What are creative ways to serve this sauce?
Try it over pancakes, waffles, oatmeal, or yogurt. It also pairs beautifully with ice cream, cheesecake, or blended into smoothies for a fruity burst.
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Why You’ll Keep Coming Back to This Strawberry Rhubarb Sauce Recipe
This strawberry rhubarb sauce recipe is proof that simple ingredients can yield something truly special. With just strawberries, rhubarb, lemon juice, and a bit of sugar, you get a sauce that’s bright, versatile, and perfectly balanced between sweet and tart.
Whether served chunky as a strawberry rhubarb compote or blended into a smooth low-sugar fruit sauce, it adapts to every occasion. It’s freezer-friendly, naturally vegan, gluten-free, and a healthier alternative to store-bought toppings.
From topping your breakfast pancakes to elevating desserts like cheesecake or ice cream, this is one recipe you’ll return to again and again—for its flavor, flexibility, and feel-good ingredients.
One spoonful, and you’ll understand why it’s become a staple in so many kitchens.