Ingredients
- 2 cups rhubarb, cut into 1/2 inch pieces
- 2 cups strawberries, hulled and quartered
- ¼ cup water
- 3 tablespoons fresh orange juice
- 2 tablespoons honey, or more to taste
- 1 star anise pod
- 1 pinch salt
Why This Recipe Is A Must Try
This sauce combines the tartness of rhubarb with the natural sweetness of strawberries, creating a perfect balance of flavors. It’s vibrant in color and adds a fresh, fruity touch to many dishes. Plus, it’s easy to make with just a few ingredients.
Helpful Chef Tips
- Use fresh, ripe strawberries for the best sweetness and flavor.
- Cook the sauce on low heat to prevent burning and to allow the fruits to soften evenly.
- Stir occasionally to help the sauce thicken and avoid sticking to the pan.
- Cook the sauce on low heat to prevent burning and to allow the fruits to soften evenly.
- Stir occasionally to help the sauce thicken and avoid sticking to the pan.
Directions
Put the rhubarb, strawberries, water, orange juice, honey, star anise, and a pinch of salt into a small pot. Heat everything over medium until it just starts to boil gently. Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 5 minutes. Then take the lid off and cook it a little longer, around 5 more minutes, until the fruit is nice and soft. Turn off the heat and let the sauce cool completely. Before storing, fish out the star anise. Transfer the sauce to jars and keep it in the fridge—use it within a few days for the best flavor.
Serving Suggestions
This sauce is delicious served warm or chilled. Pour it over ice cream, pancakes, yogurt, or cheesecake for a fruity boost. It also pairs well with roasted meats like pork or chicken for a tangy contrast.
Storage Guide
Store the sauce in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for up to three months. Thaw in the fridge before reheating gently on the stove.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work fine. Just thaw them slightly before cooking.
How long does the sauce keep in the fridge?
It stays fresh for about 3 to 4 days when stored in a sealed jar.
Can I substitute honey with another sweetener?
Yes, you can use sugar, maple syrup, or agave syrup instead.
What can I use the sauce for?
It’s great on yogurt, pancakes, ice cream, or as a topping for cakes.
Is it necessary to remove the star anise before storing?
Yes, remove the star anise to prevent the sauce from becoming too strong or bitter.
Can I make this sauce without orange juice?
You can omit it, but the orange juice adds a nice citrus flavor and brightness.
How do I know when the fruit is soft enough?
The fruit should break apart easily when stirred, and the sauce will thicken slightly.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking time as needed.
