Recipe By Shalaine_1
Rating
Published Jun 19th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 5 cups Calories 44

A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.

Recipe Ingredients

  • ⅓ cup white sugar
  • ½ cup orange juice
  • 5 teaspoons cornstarch
  • 1 ½ teaspoons vanilla extract
  • 4 cups sliced fresh strawberries
  • 1 cup sliced rhubarb
  • 5 drops red food coloring

Cooking Directions

  1. 1 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Nutrition Facts

  • Calories 44
  • Carbohydrate 10.8 g
  • Fat 0.1 g
  • Fiber 0.8 g
  • Protein 0.3 g
  • Sodium 0.7 mg
  • Sugar 8.9 g

Reviews

  1. The orange juice and vanilla made it taste strange.
  2. No question this is delicious, but I still have to say I would have liked it even better without the vanilla, which I found an unnecessary distraction - and almost a "cover-up" if you will. As I do with all my strawberry-rhubarb desserts, I used equal amounts of each. In consideration of the extra rhubarb, - Read more ...
  3. Delicious! My husband's grandmother used to make a strawberry-rhubarb sauce, but no one could find the recipe. I made this last night with rhubarb from our garden and he said it was spot on! I will definitely be making this again!
  4. Excellent recipe - very easy fast...and delicious. I'm making up multiple batches putting it in the freezer jelly containers and freezing.
  5. Oh man, this recipe is amazing and is nothing like the rhubarb sauce I grew up with. There is so much added flavor with the OJ and vanilla extract. Any combination of berries would work with this "base" recipe. Thanks so much for sharing!
  6. I was looking for a recipe for just rhubarb sauce but was unimpressed with the ones on this site. I used this recipe but used 4 cups rhubarb and no strawberries. Still used the 2/3 cups sugar, maybe a little more because of the extra tartness, and I didn't have plain orange juice so I - Read more ...
  7. This sauce is delicious and easy to make. I used frozen rhubarb because there was no fresh available yet and thus had to cook it a little longer. Mashed it with a potato masher and it was great. I didn't use any food colouring and it still looked beautiful in my pink depression glass pitcher - Read more ...
  8. This is the first time I've used Rhubarb and I'm really happy I picked this recipe to try it in. I thought the sauce was absolutely delicious & so did my husband & 10 yr. old daughter my 6 & 4 yr. olds liked it but complained they didn't like the rhubarb pieces....they always find - Read more ...
  9. Absolutely fabulous. I made it to go on top of a no-bake cheesecake I was throwing together. I didnt use food coloring but I dont really think it needed it.
  10. Mmm this was delicious! I didn't have red food coloring so it didn't look as pretty but tasted great. Thanks!

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