Description
A delightful, tangy-sweet rhubarb sauce with a vibrant strawberry jello twist, perfect for topping ice cream, pancakes, or enjoying on its own.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup water
- 1 cup sugar
- 1 box (3 oz) strawberry jello
- 1 cup strawberries, sliced (optional)
Instructions
- Combine the chopped rhubarb, water, and sugar in a medium saucepan. Stir well to combine.
- Cook over medium heat, allowing the mixture to come to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally, until the rhubarb becomes tender.
- Remove from the heat and stir in the strawberry jello, ensuring it dissolves completely.
- Fold in the sliced strawberries at this point, allowing their sweetness to marry with the tart rhubarb.
- Let the mixture cool to room temperature before serving.
Notes
This sauce stores beautifully in an airtight container in the fridge for up to a week. Feel free to prepare ahead of any gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 17g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: rhubarb, strawberry, sauce, dessert, summer, jello, vegan