Strawberry Rhubarb Sauce Yogurt Topping

Name: Strawberry Rhubarb Sauce Yogurt Topping
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 1 pound fresh or frozen strawberries, stems and white cores removed; 2 cups chopped rhubarb, fresh or frozen; 1 orange, zested and juiced; 1/4 cup maple syrup; 1 teaspoon freshly grated ginger; 1 serving of [homemade yogurt]

Carly Knowles, MS, RDN, LD is a masters-educated Registered Dietitian Nutritionist and Certified Doula. Combining her expertise in nutrition with her love and passion for cooking, Carly helps moms nourish themselves and their families with seasonal whole foods.

Take advantage of fresh strawberries season and make this delicious topping for your homemade yogurt. Fresh, simple and just the right amount of sweet, you and your kids will love this seasonal sauce.

Featured in:Demystifying Crepes: Our Top Tips and Tricks

5 min Prep20 min Cook25 min Total

5 min Prep•20 min Cook•25 min Total

8 Servings

5 min Prep20 min Cook25 min Total

5 min Prep•20 min Cook•25 min Total

8 Servings

Featured in:

Demystifying Crepes: Our Top Tips and Tricks

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Ingredients

1 pound fresh or frozen strawberries, stems and white cores removed
2 cups chopped rhubarb, fresh or frozen
1 orange, zested and juiced
¼ cup maple syrup
1 teaspoon freshly grated ginger
1 serving of homemade yogurt

Directions

Heat all ingredients in a medium saucepan over medium-high heat. Cook until strawberries and rhubarb begin to release juices and soften, 15 to 20 minutes. Remove the saucepan from heat, and using a potato masher or back of a large spoon, mash the fruit to create a smooth sauce while still keeping some texture.
Let the sauce cool completely before serving a spoonful on top of homemade yogurt. (Warm Strawberry Rhubarb Sauce would also be delicious on ice cream!) Store in a glass jars with a lid and refrigerate for 2 weeks.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Heat all ingredients in a medium saucepan over medium-high heat. Cook until strawberries and rhubarb begin to release juices and soften, 15 to 20 minutes. Remove the saucepan from heat, and using a potato masher or back of a large spoon, mash the fruit to create a smooth sauce while still keeping some texture.
Let the sauce cool completely before serving a spoonful on top of homemade yogurt. (Warm Strawberry Rhubarb Sauce would also be delicious on ice cream!) Store in a glass jars with a lid and refrigerate for 2 weeks.