Enjoy this versatile sauce on its own or use it as a topping for oatmeal, ice cream, yogurt, cake, waffles or pancakes or use in other recipes like smoothies, muffins, overnight oats, chia pudding, etc.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: dessert sauce, frozen fruit, fruit sauce, rhubarb, strawberries
Servings: 3.5cups
Calories: 156kcal
Ingredients
2cupsdiced rhubarb (fresh or frozen)
2cupsdiced strawberries (fresh or frozen)
1/2cupwater, divided
1Tbsplemon juice
1/2-2/3cupsugar
2Tbspcornstarch
Instructions
In large saucepan, bring rhubarb, strawberries and 1/4 cup water to boil, about 5-8 minutes. No need to thaw frozen fruit, just be sure it is in equal sized pieces, about 1-2 cm (1/2 to 1 inch).
Add juice and sugar and simmer until fruit is as tender as you'd like. For chunky, noticeable pieces of fruit only cook 2-3 minutes, if you like very tender fruit cook 5-10 minutes.
In a separate small bowl, mix cornstarch with remaining 1/4 cup water. Stir until fully dissolved. Gradually stir into fruit mixture when it has reached desired consistency. Bring to boil, stirring continually. Cook for another 1-2 minutes until sauce thickens and becomes glossy.
Taste and adjust sweetness to your liking. Remove from heat and let cool. Mixture will thicken further as it cools.
Keep in fridge for up to 5 days. Fruit sauce with cornstarch does not freeze well.
Video
Notes
Use any combination or single fruit.Change lemon juice to orange juice or use an extract of your choice to change the flavour.Keep in fridge for up to 5 days - this sauce does not freeze well.Try it on ice cream, pancakes, yogurt or French toast.