Strawberry Rhubarb Sauce

I only had a few stalks of rhubarb left, so a full crumble was off the table.

Instead, I turned them into a simple strawberry rhubarb sauce that's sweet, tart & tastes like summer in a spoon!

Serve it over your favourite dairy-free/vegan vanilla ice cream, with a handful of crunchy oat-almond crumble on top.

This might just be my new favourite way to use up those last few stalks of rhubarb. Enjoy!!

Strawberry Rhubarb Dessert Sauce

• 168g rhubarb, sliced

• 200g strawberries (fresh or frozen)

• 2-4 tbsp sweetener of choice (allulose, maple syrup, coconut sugar, etc.)

• 1 tsp vanilla

• 1 tbsp water

Simmer for 10-15 minutes until thick & jammy. Leave it chunky or blend it smooth.

Quick Crumble Crunch

• 1/2 cup gluten-free oats

• 1/4 cup almond flour

• 1 tbsp coconut flour

• Pinch salt

• 1 tbsp maple syrup

• 1 tbsp almond butter

• 1 tbsp coconut oil

Bake at 350F for 10-12 minutes until golden.

Serve over your favourite dairy-free vanilla ice cream & enjoy!

Other fun ways to use this sauce:

• Swirled into dairy-free yogurt

• Spooned over pancakes or waffles

• Layered into overnight oats

• Spread on toast or muffins

• Mixed into chia pudding

• Served over vegan cheesecake

• Folded into whipped coconut cream for an easy mousse

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