Description
This Strawberry Rhubarb Sauce delivers a bright, tangy, sweet bite, making it the perfect fruity topping for overnight oats, yogurt, pancakes, or a warm drizzle over ice cream.
Ingredients
Scale
Base Ingredients:
- 2 cups diced rhubarb
- 2 cups diced strawberries
- ¼ cup pure maple syrup (+/-) *
- Pinch sea salt *
Cornstarch Slurry Ingredients:
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2 Tablespoons water
Instructions
- Place all the Base Ingredients into a large skillet, stir well, then heat on high to reach a rolling boil. Once boiling, then reduce the heat to medium-high, then cover with a tight-fitting lid for 4 to 5 minutes or until the strawberries and rhubarb are softened and perfectly tender.
- In the meantime, make the Cornstarch Slurry by adding all the Cornstarch Slurry ingredients into a small bowl, whisk well until all the cornstarch has dissolved into the water. Remove the lid of the skillet, then add the slurry to the strawberry/rhubarb mixture, stirring constantly until the mixture has thickened, then once thickened, continue stirring constantly for 2 minutes.
- Remove from the stove and allow to cool. Serve warm over nice-cream or serve cold over yogurt or overnight oats. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 2 cups