Rhubarb-Strawberry Dessert Sauce

Tart rhubarb and sweet strawberries are one of spring’s best pairings, and this sauce captures that combination in its simplest form. The rhubarb gets a head start, simmering for five minutes until it breaks down into a tangy pulp before the strawberries join in for just a few minutes more.

A cornstarch slurry stirred in at the end transforms the fruity liquid into a glossy, spoonable sauce that holds its shape on a plate without being gloppy. It thickens further as it chills, so don’t worry if it looks a bit thin while still warm.

Pour this over vanilla ice cream, pound cake, cheesecake, or swirl it into yogurt. The bright pink color alone makes any dessert look special.

Kitchen Tips

• Cut the rhubarb into even 1-inch pieces so they cook down at the same rate. Uneven chunks leave some stringy and others mushy.
• Add the strawberries after the rhubarb softens. They need much less cooking time, and adding them too early turns them to mush.
• Always mix the cornstarch with cold water before adding it to the hot sauce. Dumping dry cornstarch straight in creates lumps that won’t dissolve.
• The sauce keeps well in the fridge for up to five days, though the color dulls slightly over time.

Variations

• Add a splash of orange juice or a strip of orange zest while simmering for a citrus note.
• Stir in a teaspoon of vanilla extract after removing from heat.
• Use frozen rhubarb and strawberries when fresh aren’t in season; just add an extra minute of cooking time.