June 19, 2014
I wanted strawberry rhubarb pie, but didn’t feel like making pie crust. So, instead, I made an easy cake—this Flourless Almond Cake, to be exact—and this Strawberry Rhubarb Sauce.
It hit the spot.
Plus, this sauce did double duty and made a batch of Strawberry Rhubarb Margaritas for the grown ups and Strawberry Rhubarb Lemonade for the kids. So, yea, it really hit the spot. Twice. And the crazy thing is that there are a million other ways to use this sauce.
Give this Strawberry Rhubarb Sauce a whirl and top vanilla ice cream, spread it on toast, swirl it into yogurt, stir some into your cocktail, sandwich it between two cookies, plop some on a bowl of oatmeal, or top a piece of cake.
It’s all good. And then some.
Strawberry Rhubarb Sauce
(Can be shared with kids 10+ mos)*
Makes about 1 cup
1 1/2 cups chopped strawberries, 1/2″ dice
1 cup chopped rhubarb, 1/4″ dice
1/2 cup sugar
1/3 cup water
2 tablespoons fresh lemon juice
1. Add all of the ingredients to a medium saucepan and set over medium heat. Cook, stirring occasionally, especially towards the end of the cook time, until thickened to a loose jam consistency. If you desire a more thin or thicker consistency, simply adjust the cooking time up or down as you wish. Allow to cool at least 5 minutes before serving. If not serving immediately, allow to cool completely before storing in a sealed container in the fridge for up to 3 days.
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this beginning at 10 months due to the relatively high sugar content. No matter how old your eaters, be sure to serve an age appropriate portion: a little of this sweet sauce goes a long way with wee ones.