When Worlds Collide Strawberry Rhubarb Sauce

by Pamela

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

I was thrilled when my friend Rebecca asked me to write a guest post for her over at Chow and Chatter.  Rebecca is a Registered Dietician that lives in the real world…meaning she’s got healthy recipes, but you won’t find sticks and twigs in her her recipes.  She uses pancetta, wine, cheese and butter in moderation (like we’re supposed to do).  And her style is relaxed and friendly.

Of course I obsessed over what I should post about.  Once I relaxed and stopped thinking about it so much I decided to make one of my favorite things from my childhood: strawberry rhubarb sauce.  Yeah, yeah I know I’m weird.  Tell me something I don’t already know.  My mom always grew rhubarb so we had this treat pretty much year round (she would freeze the rhubarb because if we ever ate it all as it came in, we’d all have mouthfuls of canker sores).  Mom usually puts it into a pie or over shortcakes but I just like to eat it straight out of the pot.  In fact, if you were wondering what I had poured over my earlier post My Special Sunshine Sponge Cake, it was this strawberry rhubarb sauce recipe.

In fact, I was just back home (taking care of mom this last week) and the rhubarb was coming in strong and fast.  What did she make?  Strawberry rhubarb pie of course.  I continue with the strawberry rhubarb recipes, but I usually end up eating it before I can get it into a pie.  Like I already said, I eat it right out of the pot (warm), but I also pour it over ice cream, slather it on toast and drizzle it over cake.

Feel free to tweak this recipe to make it sweeter if you prefer.  I tend to like the sour tang of the rhubarb, so this recipe is still on the tart side (but then again, I also eat pieces of raw rhubarb).  Just remember, when you put the strawberry rhubarb sauce onto, or into, something sweet you’ll be cutting its tartness.

Relationship Advice

Strawberries and rhubarb are the yin and yang of Spring.  Much like you and your significant other may be (Craig and I are like this).  Yin and Yang isn’t the balance between good and evil (contrary to what some of our friends have said about us…you know who you are 😉 ) but is actually a concept of balance.  Yin and Yang is often described in terms of the play of light over a mountain and valley.  Yin (shady, cool) is the dark area that is shaded because the mountain has blocked the sunlight.  Yang (sunny, warm) is the brightly lit area.  As the sun moves, yin and yang change places and what was once shaded is now brightened by the sun and what was once brightly lit is now shaded.  As this happens, what was obscured is now revealed and what was once revealed is now obscured.  This is the same concept that occurs in successful relationships.  The right person reveals in you what was once obscured and you do the same for your partner.

Makes approximately 1 ½ cups


  • 1 Pound Strawberries (hulled and quartered)
  • ½ Pound Rhubarb (cut into ¼” – ½” pieces)
  • ¼ Cup Water
  • 3 Tablespoons Sugar*


  1. Add Strawberries, Rhubarb, Water and Sugar to a small saucepan. Cook ingredients over medium high heat until rhubarb is soft and falling apart. (This takes 20-30 minutes) Stir frequently to keep ingredients heated evenly.
  2. Remove from heat and let cool.

Serve by itself or over biscuits, cake, pancakes, short cakes or even white fish.

*Can also use agave nectar in place of sugar.

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Onionista May 18, 2010 at 8:49 am

This is a great way to enjoy rhubarb, thanks for sharing! Beautiful pic too!

Pamela May 21, 2010 at 11:50 am

Onionista – I’m glad you like the picture. I’m glad no one was around watching me clean up after I shot that. It involved me, the floor, really messy fingers, crumbs and only traces of the rhubarb sauce. Some days the gluttony can’t be helped.

Claudia May 5, 2010 at 1:22 pm

Rhubarb is everywhere in MN – this is a must do. And it is so very pretty. Congrats on guest posting. I love Chow and Chatter.

penny aka jeroxie May 2, 2010 at 11:38 pm

I do love rhuburb jam. And congras on the guest post!

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