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Strawberry Rhubarb Sauce with Maple Olive Oil Crumble

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 cups sauce

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.

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

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!

Notes

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.