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.

Easy Low-Sugar Strawberry Rhubarb Sauce Recipe

Name: Strawberry Rhubarb Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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

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

Scale

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

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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