Description
This Strawberry Rhubarb Sauce is just what any dessert needs on top. Paleo approved, gluten free and dairy free.
Ingredients
Units
Scale
- 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