Strawberry Rhubarb Sauce

    (75)
    20 min

    A simple recipe that tastes great as a topping on vanilla ice cream or pancakes. Also lovely in trifles.


    54 people made this

    Ingredients
    Serves: 20 

    • 125g caster sugar
    • 125ml orange juice
    • 5 teaspoons cornflour
    • 1 1/2 teaspoons vanilla extract
    • 650g sliced fresh strawberries
    • 125g sliced rhubarb
    • 5 drops red food colouring (optional)

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine sugar, orange juice, cornflour and vanilla in a large sauce pan. Bring to the boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food colouring, if using. Serve warm or cold.

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    Reviews & ratings
    Average global rating:
    (75)

    Reviews in English (62)

    by
    42

    Oh man, this recipe is amazing and is nothing like the rhubarb sauce I grew up with. There is so much added flavor with the OJ and vanilla extract. Any combination of berries would work with this "base" recipe. Thanks so much for sharing!  -  30 May 2010  (Review from Allrecipes US | Canada)

    by
    31

    I was looking for a recipe for just rhubarb sauce but was unimpressed with the ones on this site. I used this recipe but used 4 cups rhubarb and no strawberries. Still used the 2/3 cups sugar, maybe a little more because of the extra tartness, and I didn't have plain orange juice so I used one of my kids fruit & veggie raspberry orange drinking boxes. It tasted AMAZING and snuck a few more nutrients in there too! I also blended mine after it was cooked and cooled because we like a smoother sauce. In my opinion the juice and the vanilla make this sauce as good as it is! Don't use those recipes that are just fruit and sugar. AWESOME recipe!!  -  20 May 2010  (Review from Allrecipes US | Canada)

    by
    19

    This sauce is delicious and easy to make. I used frozen rhubarb because there was no fresh available yet and thus had to cook it a little longer. Mashed it with a potato masher and it was great. I didn't use any food colouring and it still looked beautiful in my pink depression glass pitcher and on the vanilla ice cream. Thanks!  -  03 Apr 2010  (Review from Allrecipes US | Canada)

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