This easy strawberry rhubarb sauce adds gorgeous colour and flavor to your favorite keto desserts. And it takes only 4 ingredients and 15 minutes to make, with no added sugars!
I am a rhubarb fiend and I load up on it every spring and summer. And I love to find ways to work it into keto cakes and other sweet treats. Keto rhubarb crisp is one of my all time favorites.
But I often end up with an abundance of rhubarb and not enough time to make anything with it. And that’s when I turn to this easy strawberry rhurbarb sauce recipe. Every time I taste it, I fall in love with it all over again.
It brings a bright fresh flavor to keto ice cream. And I love to serve it over almond flour pancakes for breakfast. It’s really a great all-around sauce to have on hand.
How to make strawberry rhubarb sauce
This easy keto dessert sauce takes 4 basic ingredients. You will need:
Once you’ve got your ingredients chopped and prepped, you simply simmer them together until the fruit is soft enough to be mashed up. That’s really it!
You can also adjust this recipe easily to suit your tastes. I like mine with more rhubarb than strawberry, and I keep the sweetener to a minimum so that the tart rhubarb shines through. But you can play with those ratios and sweeten to your liking.
You also have options on the sweeteners you use, so be sure to check the Frequently Asked Questions below.
Frequently Asked Questions
I really like the combination of the two, as the allulose makes the sauce a bit more syrupy. But I know allulose and BochaSweet aren’t easily accessible so you can use all Swerve Confectioners instead.
To avoid any recrystallization when using all Swerve or another erythritol sweetener, don’t put it in with the other ingredients. Wait until you have mashed up the berries and removed the sauce from heat, then whisk in until smooth.
Once you cook everything down, you will end up with a little over 2 cups of sauce. And a serving is about 3 tablespoons. But you can easily make a half batch, if you don’t need the full one.
This is a great make-ahead recipe. Store the sauce in the fridge for up to a week. I recommend using a glass jar for storage, as rhubarb is rather acidic.
Yes, this easy dessert sauce freezes really well! Just store in glass jars and leave an inch or so of head room for the sauce to expand. Then seal with lids and freeze for up to 3 months.
I have not tried canning this sauce, and unless you own a pressure canner, I don’t recommend it. Canning in a water bath requires a very specific acidity level to make sure it doesn’t spoil. But you can freeze it easily (see above).
What do you serve it with?
My favorite way to eat strawberry rhubarb sauce is over some of my keto vanilla ice cream. And my husband loves to mix it into his morning yogurt.
But don’t limit yourself to those options. Try it over Keto Cheesecake or as an alternative topping to my Blueberry Jamboree. Or spoon it over Keto Angel Food Cake or my famous Kentucky Butter Cake.
It’s also a wonderful addition to breakfast or brunch, as a spread for keto muffins or scones. You can even use it as the filling for strawberry shortcake. Oh the delicious possibilities!
More keto recipes you might like
- Keto Cheesecake Stuffed Strawberries
- Strawberry Rhubarb Dump Cake
- Keto Strawberry Ice Cream
- Nut Free Keto Rhubarb Muffins
- Easy Chia Seed Jam
- Sugar Free Cranberry Sauce
Easy Strawberry Rhubarb Sauce Recipe
- 3 cups chopped rhubarb
- 1 cup quartered strawberries
- 3 tablespoon powdered Swerve Sweetener
- 3 tbsp allulose or BochaSweet
- ¼ cup water
- In a large saucepan over medium heat, combine all of the ingredients. Bring to a simmer and then reduce the heat to medium low.
- Cook until the fruit is soft enough to mash up, about 10 minutes. Let cool at least 15 minutes before using.
Hi! A friend’s a huge fan of your recipes and shared this one with me. I don’t tolerate sugar substitutes so I can’t test it, but I did want to note that it should be safe to can in a water bath canner with 1/4 inch headspace, processed for 10 minutes.
Why? As you mention, pH is important. The pH of rhubarb is around 3.1-3.2, and the pH of strawberries are around 3 to 3.5.
For safe canning, your pH must be at or below 4.6. Your sweetener won’t significantly change the pH, so the combination of these two fruits is will within safe canning guidelines.
Note: Spreads made with sugar substitutes will not hold color as well in storage as a full sugar spread/jam. Even though the color will fade over time, it’s still safe to eat. For best quality, I’d use it within a year of canning. (I can a lot of low sugar spreads.)
Strawberry rhubarb has always been one of my favorite! This recipe is absolutely perfect! It’s wonderful on Carolyn’s vanilla ice cream! Can’t wait to try it on pancakes!
This sauce was perfect with ice cream! What an extra special treat to add to an ice cream bar.
Fabulous! this sauce is so darn good, I am so glad it’s keto because I can’t stay out of it!
your recipes are really wonderful! I love them, I want to buy your books I don’t know English and I translate your recipes with the google translator ???? do you have books in Spanish??
I don’t believe so, sorry. 🙁
Brenda reid says
Is there other sweeteners you can use. Sweet and long, raw sugar, or monk fruit
Well, yes… but as I note in the frequently asked questions, the allulose gives it a better consistency.
About, How much rhubarb do ypu haved to buy to = 3 cups?
Good question! It’s about 1 pound. But I should say… it’s not exact so I would buy more just in case.