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TEST KITCHEN APPROVED

Rhubarb-Strawberry Sauce

Name: Rhubarb-Strawberry Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 pints
Ingredients: 1 pound fresh or frozen rhubarb, cut into 1-inch pieces; 1 jar (12 ounces) currant jelly; 2 cups sliced fresh or frozen strawberries; 1/4 cup sugar

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Earlene Ertelt, Woodburn, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."

TEST KITCHEN APPROVED

Rhubarb-Strawberry Sauce

1 Reviews Add your review

Yield:2 pints

Prep:20 min

Cook:10 min

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Ingredients

1 pound fresh or frozen rhubarb, cut into 1-inch pieces
1 jar (12 ounces) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Text Ingredients

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Directions

1
In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.

2
Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.