All Natural Strawberry Rhubarb Sauce

This delicious sauce is so simple to make and so delicious! Strawberry, rhubarb and apples get sweetened with just a touch of honey for a great snack. It is perfect eaten alone or a fun dip for your animal crackers!

     My husband grew up eating rhubarb, at least on occasion.  We never really did.  In fact at our pie-off my little sister thought the rhubarb pie might be a celery pie.  She said she was glad when she tasted it that it wasn't! Ha! Can you imagine a celery pie? Maybe one of you has a good recipe?!


      He not only grew up eating delicious thing like his favorite rhubarb crisp, but he really likes that sweet/tart combination you get when using it.  So when my parents moved into a new (really old!) house that had some rhubarb, I was excited to experiment a bit more.

     So last time I was there I harvested a bunch of stalks.  I was half tempted to make that peach rhubarb pie he suggested for the competition.  I think his feelings are still a little bit hurt that I didn't go with that idea.

   Maybe I should go get some more rhubarb and freeze it to make him a pie when we didn't just have a dozen of them! MiMi, if you're reading this please save us some rhubarb.  I can make a peach rhubarb pie for an upcoming family dinner. (Ps. I did make a peach rhubarb pie and you can see the recipe!)

     But since we did just eat a dozen pies a couple of weeks ago, I thought it would be nice to do something a bit different.  Maybe something a bit healthier and friendlier to the old waistline.

    Our strawberry patch is winding down too, but I want strawberry season to last forever! I always throw whatever berries we don't eat the day of harvest into the freezer to use later.

    These berries didn't last in there long!  After all strawberry rhubarb is one of those classic combinations you hear about.

      I threw in some apples to give it body and help sweeten everything up a bit.  I tend to not peel my apples when making a sauce like this.  That is where a lot of the fiber and nutrients so I figure I might as well leave it.

   It processes down really well with the immersion blender. But, if you prefer to take the skins off by all means go ahead! Though the resulting sauce wasn't as tart as I imagined it would be, I still thought it could use a little bit of sweetener.  So I stirred in some honey and a bit of vanilla to finish it off.

     The color was so pretty.  I would have loved it just for that alone.  I gave little dude some and he immediately put his taste tester face on.  He took a small bite and quickly picked out the strawberry flavor.

   I was so surprised that with all of the flavors going on that he knew they were in there.  Of course he loves strawberries so that only encouraged him to down his whole little bowl full.

   The next day we had some as a "dip" for some animal crackers for a snack while we played outside.  With the longer days and warmer weather we have been eating dinner much later and sometimes we need a little something to get us through.  This was the perfect thing!

     I am thinking of hiding a little bit to make some baked oatmeal out of.  If I don't put it in a dark corner of the fridge, little man will have it gone before I get a chance!

      Now I am curious, did you grow up eating rhubarb? If so what were your favorite recipes?

Yield: About 5-6 cupsAuthor: Cooking With Carleeprint recipe

All Natural Strawberry Rhubarb Sauce

A beautiful sauce made from apples, rhubarb and strawberries and sweetened with honey.

prep time: 10 MINScook time: 40 MINStotal time: 50 mins

INGREDIENTS:

• 1 cup water
• 2 cups strawberries
• 8-10 stalks rhubarb
• 3 medium apples, cored and cubed
• 1/2 cup honey (or to taste)
• pinch salt
• 1 T vanilla (optional)

INSTRUCTIONS

1. In a large heavy bottomed pot mix together the water, pinch of salt and fruit.
2. Bring to boil over medium heat and then reduce to a simmer. Simmer for about a half hour or until the fruit is soft.
3. Process sauce with an immersion blender or in a blender. (If using a blender use care, the mixture is really hot!)
4. Continue to cook until you get to the desired consistency. You could even cook it down to a strawberry rhubarb butter if desired.
5. When you reach the consistency you desire, remove from heat. Allow to cool slightly and then add honey a little bit at a time until you reach your desired level of sweetness. Stir in the vanilla if using and cool completely.
6. This can be stored in the refrigerator for a week or two or frozen until ready to use.

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Cooking With Carlee

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