This recipe offers a quick and easy way to savor the taste of strawberry and rhubarb! The sauce needs only three ingredients and can be ready in just minutes. We enjoy it as a topping for yogurt, cottage cheese, chia seed pudding, or oatmeal for a tasty breakfast, or even over ice cream for a lovely treat.
Ingredients:
- 2 cups thinly sliced rhubarb (about 3 stalks)
- 1 cup sliced or chopped strawberries
- ½ cup water
- Pinch of salt
- 1 tbsp coconut sugar (optional based on the sweetness of the strawberries and your personal preference)
For the crumble (optional):
- 1 tbsp (~10g) olive oil
- 1 tbsp (~20g) maple syrup
- 1 cup (103g) rolled oats
- ½ cup (58g) chopped walnuts
- ¼ tsp salt
- ¼ tsp ground cinnamon
Instructions:
For the crumble:
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Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the oil and maple syrup. Add the oats, walnuts, salt, and cinnamon and stir to combine. Transfer to the baking sheet and spread it out into a thin, compact layer (it won’t take up the whole pan). Bake for 20-25 minutes, or until golden. Let it cool for at least 20 minutes to get it crispy, then break it up into clusters.
For the sauce:
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In a medium pot over medium heat, add rhubarb, strawberries, water, sugar (if using), and salt. Bring to a boil/rapid simmer, then reduce the heat to medium-low to maintain a simmer for about 10 minutes, stirring occasionally, or until the rhubarb has mostly broken down. Depending on how thick you want it, you could keep simmering it.
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Let it cool. This sauce is best served when just warm over vanilla ice cream, yoghurt, or cottage cheese. Top with the crumble.
Substitutions:
- Make this using all rhubarb (3 cups worth) and increase the sugar to 4-6 tablespoons.
- Use any chopped nuts or use seeds in place of the walnuts for the crumble.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- If serving over ice cream, this sauce is best when it’s warm.
- Spoon it on top of yogurt for dessert.
- Spoon it over chia pudding or oats for breakfast.
- Spread it on top of a bagel or toast with cream cheese.
- Use leftover crumble like you would granola.