Monday, July 18, 2011

meatless monday: strawberry rhubarb sauce

I seriously can't type the name of this recipe without drooling. I love the combination of strawberry and rhubarb. Sweet and tangy. Delicious.

This delight comes to you courtesy of Suzie the Foodie, one of my fave local bloggers. I get so much culinary inspiration from her posts. This time I just had to try her strawberry rhubarb sauce, which she used for crepes and I used for pancakes.

- two heaping cups of hulled strawberries
- one heaping cup of chopped rhubarb
- 3 Tbsp. sugar
- 3 Tbsp. water

I did exactly as Suzie suggested, I started with the water and sugar in a large pot. I added the rhubarb, brought it to a boil and then turned it down and let it simmer for about 15 minutes until the rhubarb is soft. Then I added the strawberries and cooked for about 10 more minutes.

Hold on to your hats; this is where things get exciting. I used my new immerson blender to zip this into a smooth, saucy consistency. Yes, it was saucy. The best part? This handly little appliance cost $7. Thanks to K for spotting this and picking one up for me!

We drizzled this over our pancakes and it was so delicious. Even Baby J got to try some and he loved the sweet-and-sour blend. I'm already thinking about what else I could pour this over ... waffles, crepes, angel food cake, biscuits ...

This is a must-try!


  1. I'll definitely be making this. I love strawberry-rhubarb anything. Looks delicious! Can you still get fresh rhubarb around here, or did you use frozen?

  2. I bought it fresh at the Superstore, Amy. I bought about double of what I needed, so I cut and froze the rest for next time.