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.
freshly squeezed orange juice from 1 orange1-2 tbsp freshly squeezed lemon juice
Instructions
Start stirring together the tapioca starch together with water until smooth with no lumps remaining. Then add the remaining ingredients, (except the optional orange juice) to the pan and stir together.
Bring to a boil stirring frequently. Simmer on low for a few minutes until rhubarb is just tender.
When the sauce has simmered and thickened, remove it from the heat and add the optional orange juice. Add additional sweetener to taste if needed.
Remove from heat to cool. Cover and place in the refrigerator until ready to use. Or serve warm over ice cream!
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.
Notes
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 mix it with plain yogurt.