This Strawberry Rhubarb Sauce is a sugar-free recipe that is a delicious condiment to spread on your morning toast, on top of ice cream, or even as a side to a grilled venison steak!
What is better than a piece of toast with some sugar free Strawberry Rhubarb Sauce? Maybe a piece of keto toasting bread that has also been buttered! This recipe is a great staple to have in your refrigerator year round!
Strawberries and Rhubarb – the perfect combination
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I have always had a love for rhubarb. When I was a kid, I would take a stalk, wash it off, and dip it in some sugar for a tangy sweet treat! I think of it as my “sour patch kids” kind of candy (which did not exist when I was a kid!).
While I do love rhubarb on it’s own, I also love adding strawberries to it. Strawberries add another flavor blend to this sauce that makes it a little bit sweeter. I prefer to make this a sugar-free recipe by using a sweetener that is keto friendly. Something Erythritol based or a Stevia blend.
Strawberry Rhubarb Sauce Q&A
It is a condiment that is made by simmering the two ingredients together on a cooktop with a little bit of water, sugar, and lemon juice.
You can enjoy this recipe as a side dish for meats, as a topping for ice cream or cake, or in a small bowl all on it’s own!
Yes, it can be frozen up to 6 months in a tightly sealed container. Alternatively, you can store it in a sealed container in your refrigerator up to 2 weeks.
The sauce will thicken on its own as it simmers. However, if you want it to be thicker faster, you can mix a little bit of cornstarch in some cold water, then stir it into the hot mixture and cook it until it thickens to your liking.
You can hot pack the sauce in hot sterilized jars. There is no need to process the sauce. Once it is hot packed, you will set the jars aside, cover with a towel, and let the jars cool down. As you do so, you will hear the tops “pop” which means it has sealed the jar shut.
I have had luck with several sugar-free sweeteners. My favorites are Bocha Sweet, Swerve Confectioner, and Truvia.
Steps in making Strawberry Rhubarb Sauce
Starting with the rhubarb and strawberries, clean and chop fruit and stalks. I use my biscuit cutter to chop my strawberries, but you could use your food processor if you prefer. For me, the biscuit cutter is less mess to wash. Even though it includes a little manual labor.
Add all ingredients to a saucepan and bring to a boil. Reduce heat and simmer. The sauce will thicken as it cooks down. And, this recipe will produce 4 cups of Sugar-Free Strawberry Rhubarb Sauce.
To store the sauce, you can place in jars and keep in your refrigerator up to 2 weeks or, you can freeze up to 3 months.
Tips for making Sugar-Free Strawberry Rhubarb Sauce
- Pick the best looking stalks. Stalks that are red make the best looking sauce. However if you happen to have a greener rhubarb, that is fine. It will taste the same. If you need the red color, just add a couple drops of red food coloring!
- Any type of sweetener will work. If you aren’t sugar free, then you can use regular sugar in the same measured amount. My favorite for this particular recipe is Bocha Sweet.
- Chop the strawberries instead of slicing them. Strawberries don’t break down as fast as rhubarb does. Cutting them smaller will help in breaking the berries up. I use my hand food chopper to do the job.
Sugar-Free Strawberry Rhubarb Sauce
- 1 cup water
- 2-1/2 cups rhubarb
- 1 cup strawberries
- 2 tbsp lemon juice
- 1/2 cup Bocha Sweet
- 1/4 tsp salt
- Place chopped berries and rhubarb in large saucepan.
- Add water, sweetener, lemon juice and salt.
- Bring rhubarb mixture to a boil. Turn down heat and simmer on stove for 30-45 minutes. Rhubarb should thicken on its own while simmering.
- Store in a sealed container in the refrigerator up to 2 weeks. Or, store in freezer up to 6 months.