Strawberry Rhubarb Sauce for the Freezer

A warm aroma wafts through your kitchen as vibrant strawberries and tart rhubarb simmer together, creating a delicious sauce that’s perfect for any occasion. This Strawberry Rhubarb Sauce for the Freezer takes just about 30 minutes to prepare and is a wonderful way to preserve the flavors of summer for colder months. The combination of honey and orange juice not only sweetens the sauce but also enhances the natural fruit flavors.

This recipe is perfect for anyone looking to make a quick yet delightful sauce. It’s great for topping pancakes, yogurt, or ice cream. Plus, it can be made in advance and stored, allowing you to enjoy its taste all year round.

Why You’ll Love This Recipe

• The combination of sweet strawberries and tart rhubarb creates a perfectly balanced flavor.
• It’s quick to prepare and cooks in about 20 minutes.
• The sauce can be frozen, making it easy to store and enjoy later.
• Blending the mixture gives it a smooth, velvety texture that’s delightful on any dish.

What You’ll Need

Gather the following ingredients to create your delicious sauce:

For the Sauce

• 3 cups strawberries, tops removed and sliced in half
• 3 cups rhubarb, chopped (about 3 to 4 stalks)
• ⅓ cup honey
• ¼ cup orange juice

Fresh fruit yields the best flavor.

Substitutions & Swaps

• Maple syrup for honey
• Lemon juice instead of orange juice
• Frozen strawberries if fresh are unavailable

How to Make It

Let’s prepare this delightful sauce in just a few steps.

Wash ingredients

Wash your strawberries and rhubarb well under cold water.

Prepare fruit

Slice the tops off the strawberries and slice them in half. Chop the rhubarb.

Combine ingredients

Add all ingredients to a saucepan and simmer over medium-low heat, about 20 minutes. You want the mixture at a light simmer, bubbling but not boiling over. Stir often.

Cool the mixture

Allow to cool for 5 minutes while stirring more to allow steam to escape.

Blend until smooth

Transfer to a blender and blend until smooth.

Fill jars

Transfer to jars, filling only 3/4’s full to allow for expansion. Sauce will thicken as it cools. Cool completely in the fridge and then use or freeze.

How to Store It

Fridge: up to 1 week in airtight jars.
Freezer: yes, it freezes well for long-term storage.
Reheat: microwave on low for 1-2 minutes or until warmed.

Tips for Best Results

• Ensure you chop the rhubarb into even pieces for consistent cooking.
• Stir the sauce frequently to prevent sticking and burning.
• Allow the sauce to cool completely before sealing to ensure freshness.
• Use a high-speed blender for a smoother texture.

Serving Suggestions

• Top your morning pancakes with a generous scoop of the sauce.
• Spoon over vanilla ice cream for a refreshing dessert.
• Stir into Greek yogurt for a delicious breakfast or snack.