Sweet strawberries combined with tangy rhubarb makes the tastiest sauce that’s so easy to make! Try it over ice cream, yogurt, my coconut chia pudding, or my overnight oats.
1 tablespoon tapioca, arrowroot, or cornstarch mixed with 1/4 cup water
1 1/2 pounds rhubarb, sliced 1/4-1/2″ thick, 5-6 cups
1 pound frozen or fresh strawberries, 4 cups frozen, 2 cups when thawed
1/4–1/2 cup honey or maple syrup, or to your taste
1 tablespoon orange or lemon zest
Mix together all ingredients in a saucepan and place over medium heat.
Bring to a boil stirring frequently. Simmer on low for a few minutes until rhubarb is just tender.
Remove from heat to cool. Cover and place in the refrigerator until ready to use. Or serve warm over ice cream!
When I serve this with a dessert I only add 1/4 cup honey because I like it to be a bit tangy with my ice cream. For eating it plain or for breakfast, I use 1/2 cup honey because I pour it over plain yogurt.
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Keywords: Strawberry Rhubarb Sauce No Sugar, Strawberry Rhubarb Sauce Recipe, Strawberry Rhubarb Sauce with Tapioca