Strawberry-Rhubarb Sauce

This weekend for Mother’s Day I thought for dessert I would make Grilled Peaches, which have just come in season, with Homemade Vanilla Frozen Yogurt and a Strawberry-Rhubarb Sauce to go on top.

I made the Strawberry-Rhubarb sauce last week and put it on top of sliced pound cake with vanilla ice cream. It was amazing, and everyone else thought so as well. But I thought I’d try to make the meal light and healthy for everyone so I’ll be using frozen yogurt in place of ice cream and grilling up peaches instead of using the pound cake.

However, if you try this recipe and don’t feel like going to the trouble of grilling fruit and making homemade frozen yogurt then purchase the store bought ice cream/yogurt and pound cake, it’s sure to be a hit.

This recipe comes from a wonderful book called, “Eating Local.” It talks about farmers throughout the U.S. and their stories, plus recipes that they’ve created with the foods they grow. It’s a beautiful book with an important message to everyone. Support our local farmers by purchasing sustainable foods.

Strawberry -Rhubarb Sauce


1 pint strawberries, cored and quartered lengthwise
1/2 pound rhubarb, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons fresh orange juice
6-8 tablespoons sugar


Put the berries, rhubarb, orange juice, and sugar in a medium saucepan. Set over moderate heat and heat, stirring until the sugar dissolves. Cover, adjust the heat to maintain a gentle simmer, and cook, stirring occasionally, until the fruit softens and forms a sauce, about 10 minutes. Keep a close eye on the saucepan, reducing the heat if the mixture threatens to bubble over. Cool slightly, then taste and add more sugar if desired. Transfer to a bowl, cover and chill thoroughly.

Prepare your dessert as desired and spoon approximately 1/3 cup sauce over each portion. Serve immediately.

I know you’re going to love this. If for some reason you’re not comfortable using the fresh Rhubarb then you can purchase the frozen kind using the same amount. Although the purpose of this stunning book is to use farm fresh ingredients. Here’s some information that you might like to read about Rhubarb from that might help you feel more comfortable about cooking with it.


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1 comment

  1. This sounds lovely, Vicki – thanks for sharing!

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