Last Updated on August 10, 2025
This Strawberry Rhubarb Sauce is a sweet and tart treat!
It uses simple ingredients and is so easy to make.
The texture is similar to apple sauce and can be enjoyed just as you would an apple sauce.
Try adding this sauce to a smoothie, on top of your oatmeal or cake, top your favorite ice cream, or enjoy it by itself.
Here are a few of my recipes that will pair perfectly with this sauce…
Breakfast: Gluten Free Baked Pancakes, Dutch Baby Pancakes, Vegan Buttermilk Pancakes, or the Vegan Cornbread or Johnny Cake.
Appetizers: Top the Vegan Cream Cheese Spread, or spread on the Vegan and Gluten Free Lefse as you would jam.
Desserts: Top the Strawberry Rhubarb Cake, Vegan Strawberry Pretzel Dessert, Vegan Strawberry Shortcake, or top the sauce with my Whipped Coconut Cream.
Ingredients needed for the sauce
- Rhubarb Mash – If you made my rhubarb simple syrup, I hope you kept the mash that you had drained to make the syrup.
- Strawberries – I used frozen strawberries, but fresh can be used in the sauce.
- Real Maple Syrup – I used maple syrup as my sweetener.
How to make a Strawberry Rhubarb Sauce
Follow my recipe for the Rhubarb Simple Syrup before making this sauce.
If the rhubarb mash from the simple syrup was frozen, leave this to thaw before continuing.
Place the rhubarb mash into a small sauce pan.
Clean and slice the strawberries (if using fresh) and add to the sauce pan with the rhubarb mash.
Add the maple syrup and stir.
Heat the mixture at a medium high heat, stirring as the mixture heats.
Cook until the strawberries break down, about 10 to 15 minutes.
Once the strawberries have broken down and the mixture has thickened, remove from the heat.
Blend the mixture with an immersion blender until it looks similar to apple sauce.
Let the sauce cool completely before scooping into a container, place into the refrigerator for about an hour before you enjoy.
Serve as you would an apple sauce.
Strawberry Rhubarb Sauce
Ingredients
Equipment
Method
- Follow my recipe for the Rhubarb Simple Syrup. This is the rhubarb mash that I used in the sauce.
- If the rhubarb mash from the simple syrup was frozen, leave this to thaw before continuing.
- Place the rhubarb mash into a small sauce pan.
- Clean and slice the strawberries (if using fresh) and add to the sauce pan with the rhubarb mash.
- Add the maple syrup and stir.
- Heat the mixture at a medium high heat, stirring as the mixture heats.
- Cook until the strawberries break down, about 10 to 15 minutes.
- Once the strawberries have broken down and the mixture has thickened, remove from the heat.
- Blend the mixture with an immersion blender until it looks similar to apple sauce.
- Let the sauce cool completely before scooping into a container, place into the refrigerator for about an hour before you enjoy.
- Serve as you would an apple sauce.
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