This easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water.
I had some strawberries and rhubarb leftover from the tart I recently made. I decided that the best way to use them was to make a simple strawberry rhubarb sauce that could be used as a topping for pancakes, crepes, or waffles.
Fresh fruit sauces or compotes are so easy to make at home. As I’ve probably mentioned before, since you make it yourself you can control how much sugar is added to the sauce. Trust me, you need a lot less than is usually included in the store bought fruit sauces or jams. You can also substitute the sugar with honey or other natural sweeteners.
This strawberry rhubarb sauce is also a great topping for desserts like ice cream, custards, pannacotta, and even cakes. The sauce can be served warm or cold.
Strawberry rhubarb sauce or compote
Ingredients
- 4 cups diced strawberries
- 4 cups diced rhubarb
- 1 lemon juiced
- ½ to ¾ cup sugar adjust based on your preference
- ¼ cup water
Instructions
- Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
- Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
- The sauce can be served cold or warm. Keep refrigerated.
Step by step preparation photos for strawberry rhubarb sauce or compote
I made this basic recipe and added to it, as one person suggested. The additions — vanilla extract, cinnamon, allspice and a sprinkle of ginger. Delicious!
You can can this in jars if you have the jars filled with boiling water, then when the sauce is as thick as you want if, empty the jar as you need it and fill. Not before because the jar will cool down and then you run the risk of them not sealing. Use Mason jars and seal well with new lids. You will hear the lids start to snap in an hour or so. That’s how you know they have sealed.
Add freshly grated nutmeg? A dash of vanilla extract? Half teaspoon of ground cinnamon?Lots to play with here.
Love the simplicity of this recipe. We eat it on So Delicious chocolate cashew ice cream. Also as a pancake topper instead of syrup.
Love this compote as a topping for cottGe cheese for breakfast or anytime!
This is the best sauce and so easy to make!! Thank you.
Hi
I make several batches so that I can freeze it!!
Cris
I frequently can stewed rhubarb. This recipe has the strawberries added, but you should be able to can it as well. If you follow the sanitary methods necessary to insure a safe product, the result should be terrific. Great for those winter days when youneed a bit of summer flavor to get throught he cold!
Hi Laylita,
Could this sauce also be canned just like jam would be?
Thanks.
Lucie
Hi Lucie – I’m completely clueless about canning, so I really don’t know if it would work.
You can put it in preserving jars leaving 1/4 inch at the top and freeze. I have been doing this for years.