Have you ever eaten raw rhubarb? Well… I wouldn’t recommend taking a very big bite that’s for sure! My Grandpa used to think it was so funny to initiate each of his grandkids into rhubarb by feeding it to us raw. It’s incredibly sour, and he laughed so hard at our puckered-up faces that he’d pretty much fall to his knees with mirth! I think he’d love to know that I’m still eating it raw all these years later, albeit in very small bites! But raw rhubarb is sort of like biting into a lemon, so that’s why it’s the best in recipes like this sauce. And once you’ve made this, you definitely need to head over to make my Strawberry Rhubarb Crisp too. This time of year rhubarb is plentiful, so if you’ve never tried it before, I hope this super tasty recipe will inspire you!
Now let’s make this recipe step by step
Step 1: Trim your rhubarb stems by cutting off the tough stem ends and removing the leaves. Step 2: Slice the rhubarb into 1/4-1/2 inch pieces. Zest the orange and measure out the rest of the ingredients. You can slice them even larger if you’d like for more texture you just need to cook it for a few minutes longer. Step 3: Start stirring together the tapioca starch together with water until smooth with no lumps remaining. Then add the remaining ingredients, (except the optional orange juice) to the pan and stir together. Step 4: Simmer for a few minutes until the rhubarb is tender and beginning to fall apart, stirring occasionally. When the sauce has simmered and thickened, remove it from the heat and add the optional orange juice. I really hope you enjoy this Strawberry Rhubarb Sauce! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! If you’re crazy about strawberry and rhubarb, try my Strawberry Rhubarb Crisp or my Strawberry Rhubarb Streusel Tart. This post was originally published in 2013 but has been updated to include new photos, prep photos, nutritional facts, more information, and tips.
