Picking fresh and seasonal ingredients in our cooking is where the magic happens in the kitchen!! As soon as spring produce is in season, you can find our kitchen filled with favorites like Artichokes, Asparagus, Carrots, Chives, Leeks, Peas, Spinach, Scallions, Radishes and of course, lots of Rhubarb!! Cooking alongside mother nature, and not against her, seems to keep everything in balance – don’t you think?!!
Rhubarb is actually a vegetable although most think of it as a fruit because we typically eat rhubarb baked into sweet pies and other tart desserts. Here, Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.
Chopped tart rhubarb and sweet strawberries get layered into a baking dish. Drizzle with honey to act as a natural sweetener. This will help alongside the strawberries to bring a balance to the tartness of the beautiful Rhubarb. Also, I grated in some fresh ginger to add a kick of flavor. All these beautiful ingredients come together nicely as they bake in the oven …. yup I said it!!?? We’re making a sauce in the oven!!! I’m always trying to find ways to keep cooking simple for ya! 🙂
When you remove the dish from the oven, the rhubarb and strawberries should be tender. This is where the kids jump in as they love using a potato masher to help smash everything into a beautifully sweet and tart sauce!
I absolutely love this sauce layered in Greek yogurt parfaits or topped on oatmeal. The kids love it on pancakes and waffles as the “syrup.” I am huge on recycling ingredients, sauces, and meals so of course any leftover sauce here is frozen into ice-cube trays and saved for smoothie bowls and non-dairy ice cream treats!! However, I can’t promise there will be any leftovers to freeze because this sauce is delicious by the spoonful!!
Strawberry Rhubarb Sauce
- 2 Cups Rhubarb chopped
- 2 Cups Strawberries chopped
- 1 tbsp Ginger grated
- 3 tbsp Honey
- 1 tbsp Water
- Add chopped Rhubarb and Strawberries to a 9×13 baking dish. Drizzle in honey, water, and grated ginger over the top.
- Bake at 350 degrees for 25 minutes. Stir halfway through cooking.
- Remove dish from oven and use a potato masher or the back of a fork to lightly mash up the sauce!
- Layer sauce into yogurt parfaits or top on oatmeal, pancakes, waffles, ice cream etc… Any leftover sauce can be frozen into ice-cube trays and saved for smoothie bowls or non-dairy ice cream treats later!!