Strawberry rhubarb in or on anything is my favorite kind of dessert and now is the time of year to eat it all up! I love a good strawberry rhubarb crumble, but this shortcut sauce and crumble gives you that same flavor with less effort and can be used in many ways! All you need is 3 ingredients to make the sauce and it comes together in minutes. I love this sauce straight up on ice cream or on top of chia seed pudding, oatmeal, or just yogurt for breakfast. So if you can get your hands on rhubarb and strawberries, try this simple and versatile sauce and don’t skip the crumble topping!
Servings 2 cups sauce
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 cups thinly sliced rhubarb (about 3 stalks)
- 1 cup sliced or chopped strawberries
- ½ cup water
- 2-4 tbsp coconut sugar*
- Pinch of salt
For the crumble (optional):
- 3 tbsp (39g) olive oil
- 3 tbsp (58g) maple syrup
- 1 cup (103g) rolled oats
- ½ cup (58g) chopped walnuts
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- *This depends on how sweet your strawberries are AND how you plan to use this sauce. If you just plan to use it over ice cream, then it doesn't need to be very sweet since ice cream is very sweet. If you plan to use it on top of oatmeal or yogurt, then you’re going to want it a bit sweeter. You can always stir in some maple syrup later if you want to sweeten it up more.
Instructions
For the crumble:
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together the oil and maple syrup. Add the oats, walnuts, salt, and cinnamon and stir to combine. Transfer to the baking sheet and spread it out into a thin compact layer (it won’t take up the whole pan). Bake for 20-25 minutes, or until golden. Let cool for at least 20 minutes to let it get crispy, then break it up into clusters.
For the sauce:
- In a medium pot over medium heat, add rhubarb, strawberries, water, sugar, and salt. Bring to a boil/rapid simmer, then reduce the heat to medium-low to maintain a simmer for about 10 minutes, stirring occasionally, or until the rhubarb has mostly broken down. Depending on how thick you want it, you could keep simmering it.
- Let it cool. This sauce is best served when just warm over vanilla ice cream. Top with the crumble!
Items you can prep ahead (optional)
- Thinly slice 2-3 stalks rhubarb (2 cups)
- Slice or chop 1 cup strawberries
- Make the sauce
- Make the crumble
Substitutions:
- Make this using all rhubarb (3 cups worth) and increase the sugar to 4-6 tablespoons.
- Use any chopped nut or use seeds in place of the walnuts for the crumble.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- If serving over ice cream, this sauce is best when it’s warm.
- Spoon it on top of maple sweetened yogurt for dessert.
- Spoon it over chia pudding or oats for breakfast.
- Spread it on top of a bagel or toast with cream cheese.
- Use leftover crumble like you would granola.
Servings 2 cups sauce Prep Time 10 minutes Cook Time 25 minutes Ingredients
- 2 cups thinly sliced rhubarb (about 3 stalks)
- 1 cup sliced or chopped strawberries
- ½ cup water
- 2-4 tbsp coconut sugar*
- Pinch of salt
For the crumble (optional):
- 3 tbsp (39g) olive oil
- 3 tbsp (58g) maple syrup
- 1 cup (103g) rolled oats
- ½ cup (58g) chopped walnuts
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- *This depends on how sweet your strawberries are AND how you plan to use this sauce. If you just plan to use it over ice cream, then it doesn't need to be very sweet since ice cream is very sweet. If you plan to use it on top of oatmeal or yogurt, then you’re going to want it a bit sweeter. You can always stir in some maple syrup later if you want to sweeten it up more.
Instructions
For the crumble:
- Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together the oil and maple syrup. Add the oats, walnuts, salt, and cinnamon and stir to combine. Transfer to the baking sheet and spread it out into a thin compact layer (it won’t take up the whole pan). Bake for 20-25 minutes, or until golden. Let cool for at least 20 minutes to let it get crispy, then break it up into clusters.
For the sauce:
- In a medium pot over medium heat, add rhubarb, strawberries, water, sugar, and salt. Bring to a boil/rapid simmer, then reduce the heat to medium-low to maintain a simmer for about 10 minutes, stirring occasionally, or until the rhubarb has mostly broken down. Depending on how thick you want it, you could keep simmering it.
- Let it cool. This sauce is best served when just warm over vanilla ice cream. Top with the crumble!
Items you can prep ahead (optional)
- Thinly slice 2-3 stalks rhubarb (2 cups)
- Slice or chop 1 cup strawberries
- Make the sauce
- Make the crumble
Substitutions:
- Make this using all rhubarb (3 cups worth) and increase the sugar to 4-6 tablespoons.
- Use any chopped nut or use seeds in place of the walnuts for the crumble.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- If serving over ice cream, this sauce is best when it’s warm.
- Spoon it on top of maple sweetened yogurt for dessert.
- Spoon it over chia pudding or oats for breakfast.
- Spread it on top of a bagel or toast with cream cheese.
- Use leftover crumble like you would granola.
I have lots of rhubarb and this recipe is sooo delicious and easy! Thanks Natalie
Can I substitute raspberries for the strawberries? I don’t see why not!
Yes definitely!!