Sauces and Condiments

Delightful Strawberry Rhubarb Topping


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Delightful Strawberry Rhubarb Topping Recipe

strawberry rhubarb topping

Make this delicious strawberry rhubarb topping, and let your imagination soar! Explore all the yummy ways you can use it!

Spoon it over ice cream, pound cake, stir it into pudding, or layer it in a parfait with yogurt and granola. It’s great on pancakes, crepes, or waffles, too! Serve it warm or cold!

Any way you serve it, you will love the classic puckery sweet taste when strawberries and rhubarb get together!

Why These Two Things Taste So Amazing When You Combine Them

Rhubarb is weird. Technically, it’s a vegetable, but legally, it’s considered a fruit. A New York court declared rhubarb a fruit in 1947 because, in the United States, rhubarb is usually prepared as fruit. The back story of the court decision is that it saved lots of tax dollars for the businesses that imported it.

Rhubard is sour, almost astringent. By itself, it tastes terrible.

chopped rhubarb

Strawberries are cute and pretty. No little girl ever had her room decorated in Rhubarb Shortcake. Strawberry Shortcake, on the other hand, became a beloved childhood icon.

Strawberries are sweet and simple, but their flavor is not bold. There is no complexity to strawberries, so they need a more spirited companion to add some punch. They are a sugar bomb.

When you combine strawberries and rhubarb, they are a marriage made in heaven. When mixed with strawberries, rhubarb provides sourness and complexity to balance the bland sweetness of the berries. Rhubarb and strawberries are Rhett and Scarlett, Fred and Ginger.

And look at how beautifully the colors complement each other!

Look how well their colors play together. Their pairing even inspired a delightful spring and summer fabric collection!

Make The Simple Sauce With Just Four Ingredients And Water

Few things are easier than making this strawberry rhubarb sauce! You can use it as a topping or sauce in many different ways! Add a pinch of cardamom if you like, and give the mixture a Scandinavian touch!

Slice or dice four cups of strawberries. If you want a chunkier sauce, cut them into thicker pieces: slice or dice four cups of rhubarb as thick or thin as you want.

Combine them in a medium saucepan with a heavy bottom and add the juice of one lemon, about two tablespoons, and one-fourth cup of water to get it started. You can use bottled juice if you don’t have a fresh lemon.

Add one-half to three-quarters of a cup of granulated sugar, depending on how sweet you want it to taste. Bring the mixture to a boil over medium heat, then turn it down to medium-low and let it simmer for about thirty minutes. The sauce will thicken as it cooks, so if you want a thicker sauce, simmer it for up to forty-five minutes.

Pour the sauce into glass jars with a lid and keep it refrigerated for up to three weeks. You can also freeze it for up to three months. If you freeze it, allow headspace because the sauce expands when it freezes.

Serve the sauce warm or cold. If you wish to heat it, microwave it in short bursts, stirring in between, until it reaches the desired temperature.

Printable Recipe:

Yield: Approximately two pints

Strawberry Rhubarb Topping

strawberry rhubarb topping

Serve this strawberry rhubarb topping warm or cold. It's great on ice cream, pancakes, or layered with granola and yogurt in a parfait. You control how much sugar you want to add, depending on your preference.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 cups sliced strawberries
  • 4 cups diced rhubarb
  • 2 Tbsp lemon juice, fresh if possible
  • ½ to ¾ cup granulated sugar, to taste
  • ¼ cup water


  1. Combine the strawberries, rhubarb, lemon juice, sugar, and water in a heavy medium-sized saucepan.
  2. Bring it to a boil, then let it simmer on low to medium heat for about 30 minutes. 
  3. It will thicken as it cooks, so cook it longer if you want a more full-bodied topping.
  4. Pour the sauce into a jar with a tight-fitting lid and keep it in the refrigerator.
  5. Use it within three weeks, or you can freeze it. Be sure to allow headspace in the jar if you freeze it.
  6. The sauce can be served cold or warm. Reheat in the microwave in short bursts, stirring between each burst.


A serving size is about two tablespoons.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Here’s another clever way to save this yummy sauce in small individual serving sizes!

Summer time is ice cream time! Strawberry rhubarb topping is perfect for spooning on top of a dish of vanilla ice cream! What is your favorite ice cream topping? Here are a few of ours! Homemade two-ingredient magic shell, Yummy homemade hot fudge topping, Homemade caramel topping.


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