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My review
Strawberry Rhubarb Sauce
Shalaine_1
"A simple recipe that tastes great as a topping on vanilla ice cream or pancakes."
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Ingredients
20 m servings 44 calsOriginal recipe yields 20 servings (5 cups)
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Directions
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Prep
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Cook
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Ready In
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a 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 coloring, if using. Serve warm or cold.
Nutrition Facts
Per Serving: 44 calories; 0.1 g fat; 10.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 6276 Ratings
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Most helpful positive review
5/30/2010
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 t...
Most helpful critical review
8/30/2016
The orange juice and vanilla made it taste strange.
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5/30/2010
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 t...
5/20/2010
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, m...
6/24/2012
No question this is delicious, but I still have to say I would have liked it even better without the vanilla, which I found an unnecessary distraction - and almost a "cover-up" if you will. As ...
4/3/2010
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....
6/4/2011
Excellent recipe - very easy, fast...and delicious. I'm making up multiple batches, putting it in the freezer jelly containers and freezing.
7/26/2009
Absolutely fabulous. I made it to go on top of a no-bake cheesecake I was throwing together. I didnt use food coloring but I dont really think it needed it.
7/4/2009
Mmm this was delicious! I didn't have red food coloring so it didn't look as pretty, but tasted great. Thanks!
7/1/2011
This is delicious. I made it more saucier by pressing it though a fine strainer to rid it of all chunks. It was perfect for drizzling over the rhubarb coffee cake I made!