Strawberry Rhubarb Sauce

strawberry rhubarb sauce

A sweet spring treat delicious over yogurt, ice cream, toast, or eaten by the spoonful!

Makes about 1 cup

INGREDIENTS

• 1 pint of strawberries, tops pulled off and rough quartered
• 1 large stalk of rhubarb rough chopped in 1″ pieces (only stalk, no leaf!  Green stalks are just fine!)
• 1/8 cup raw honey, more to taste
• Optional: 1 teaspoon vanilla, 1 tablespoon coconut oil or butter.

INSTRUCTIONS

1. Add rhubarb, strawberries, and a splash of water into a medium sauce pan.  Don’t worry about what your slices look like — they’ll all cook down!
2. Heat to medium low, stirring at first, and then cover and let simmer for 5 minutes.
3. Stir, and cover and simmer until strawberries and rhubarb have cooked down and are a jam-like consistency.  Feel free to add more water if needed as they cook down to avoid sticking and burning.
4. Remove from heat and let cool slightly, and then transfer to a jar.
5. Let cool until warm and add in raw honey (wait until it’s cool enough that it won’t kill the raw honey).
6. Serve immediately, or store in the fridge with lid for up to two weeks.
7. Enjoy over ice cream, yogurt, toast, or by the spoonful!

NOTES:

You can add more water to this recipe, and add about 1/4 cup raw chia seeds for a “pudding” like consistency and added nutrients!  Stir the chia in and let sit for at least 20 minutes before serving.  

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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