Cranberry, Strawberry & Rhubarb Sauce

Kitty FloridoDecember 15, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Rhubarb is a long, stalky plant that looks a lot like celery. Its stalks can from deep red to light pink, and even pale green. As a plant, rhubarb is a perennial related to buckwheat. In a culinary context, rhubarb refers to the plant’s stalks. We have plenty of recipes: like this upside-down cake, cupcakes, jam, and pie. Usually we find Rhubarb in the summer, but to my surprise I found some at Super Verduras, as well as some gorgeous strawberries and cranberries.

An easy and basic sauce, strawberry and rhubarb is an easy choice, but adding the cranberries *chef’s kiss* – it gives it a much more vibrant color, adds to the tanginess and rounds up the flavor in the most perfect way. I also added a dash of freshly grated nutmeg. You can serve it with ice cream, over a classic poundcake or over yogurt.

Kitty

Cranberry, Strawberry & Rhubarb Sauce

Makes about 1 cup

Ingredients:
3 cups chopped rhubarb
1 ½ cups quartered strawberries
1 ½ cups fresh cranberries
½ cup sugar
pinch of salt
¼ teaspoon of ground nutmeg
2 tablespoons water
1 teaspoon vanilla

Directions:

Place fruit, sugar, salt and nutmeg in a medium saucepan. Add 2 tablespoons of water and bring to a boil over medium low heat.
Reduce to a simmer and cook for 15-20 minutes or until slightly thickened stirring occasionally.
Remove from heat, and you can either use an immersion blender or masher to help release fruit juices and mash the fruit.
Stir in the vanilla, and allow to cool. This sauce will thicken as it cools.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.