At the beginning of every garden season I wait with anticipation for all of the produce that I’m about to get. One of the first things to come up is rhubarb, and shortly after is strawberries. Once these show up its very exciting and a great signal that summer is officially open us.
Rhubarb starts in spring and can keep growing until fall, and strawberries depending on the variety of strawberry plant you have you can have them in June and throughout the season until Fall. I personally grow everbearing strawberries because then you get a good harvest in June, in late August and if you’re season is long enough a third one in mid fall.
One of my favorite things about these two plants is they produce like crazy, once they start you will be swimming in rhubarb and strawberries and will need to quickly find something to do with them. Which is where this sauce comes in – It is so versatile you can put it in anything. I serve it on ice cream, eat it as jam and also put it in pies and tarts. I call it a sauce because I use honey instead of sugar which leaves the sauce a little runnier than your traditional jam but the flavor is too good to pass up.
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Makes roughly 8 cups of sauce once boiled down. (This can be halved to make less if needed)
Ingredients:
5 cups strawberries
5 cups rhubarb
1 large lemon’s worth of lemon juice
1 cup honey
Instructions:
- Roughly chop your strawberries and rhubarb.
- Add all of your ingredients to a large pot and cook on medium for 20 – 25 minutes until the rhubarb goes soft and starts to break apart. Making sure to stir often so it doesn’t stick to the bottom.
- The sauce is done once the rhubarb is soft and the mixture is getting thick.
This sauce is versatile so you can serve it on ice cream, eat it as jam and also put it in pies and tarts. Yum.
Because I make a large batch I always can some – but you can also freeze it if you want.
Let me know how you do if you make it!
