300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Meet your new favorite dessert sauce. No joke. This Strawberry Rhubarb Sauce is that good. I am about to finish the 16 oz jar I made over the weekend all by myself. I seriously cannot stop. I am hiding it away from my husband, because I want it all to myself. No, not really. But I am oh-so tempted. I have been adding it to ice-cream, to fruits, to frozen treats, to brownies… the possibilities are endless. It’s magical.
I have been sort of obsessed with strawberries lately. I’ll eat them by themselves, in salads, in smoothies, etc. I mostly like the large red ones, not the little ones without color. I don’t know what it is about this berry that’s spinning my world round and round. You’d think I was pregnant. But I am not! Weird, right? Especially since I have never really cared about strawberries.
The great thing is that strawberries are packed with Vitamin C, antioxidants and fiber, making them a fantastic all-natural ingredient. Another great thing, is that this food item has no sodium, no fats, no cholesterol, and is very low in calories. I have scored the next best thing, haven’t I?
Strawberry Rhubarb Sauce
- Total Time: 15 mins
- Yield: 1.5 cups 1x
Description
This Strawberry Rhubarb Sauce is just what any dessert needs on top. Paleo approved, gluten free and dairy free.
Ingredients
- 4 rhubarb stalks
- 2 lb strawberries
- 1/2 cup honey or maple syrup
- 1/4 cup filtered water
- Pinch of sea salt
Instructions
- Remove end of rhubarb, especially the leaves since they can be poisonous when consumed, and slice into ½” pieces.
- Hull strawberries and cut them in quarters.
- Add rhubarb, strawberries, honey/maple syrup, water, and sea salt to a saucepan. Place saucepan over high heat and bring to a simmer. Stir occasionally and cook for about 8 minutes, or until rhubarb breaks down. Remove from heat and let cool to room temperature. Use right away or refrigerate in a tight lid jar until ready to use.
Notes
- Use on top of your favorite desserts, like ice cream or frozen treats.
- Keep refrigerated; lasts up to one week.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
