Triple-Berry Rhubarb Sauce

Name: Triple-Berry Rhubarb Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 cups fresh rhubarb (diced); 1 cup fresh strawberries (sliced); 1 cup fresh (or frozen raspberries); 1 cup fresh (or frozen blueberries); 1 cup water; 1 cup coconut sugar (or brown sugar); 2 teaspoons grated lemon zest; 1/4 teaspoon ground nutmeg; Waffles (pancakes or ice cream for serving.)

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June 18, 2015

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Sweet ‘n’ tangy and loaded with a triple-whammy of berries and lots of fresh rhubarb, this summery berry sauce is amazing over pancakes, waffles, and even ice cream!

Friends, summer starts……RIGHT now!! Because when I pick the first harvest of rhubarb out of the garden and whip up the first batch of rhubarb sauce of the year, you know summer is officially here.

Up until now, it hasn’t even been summer. That string of 90-degree days last week? Not summer because I still hadn’t picked the rhubarb yet.

Now that the rhubarb is picked and the sauce has been made a total of 3 times and a ‘countin’ we can make things official by breaking out the margaritas and um, watermelon kegs (!!!) to celebrate the lazy summer days that are now upon us.

Tomorrow is Friday, just in case you forgot.

And P.S.? Um that whole summer solstice thing? It LIES! Summer comes when it wanna comes. Or in my case, it comes when the rhubarb is finally ready to be used in all the things.

Oh, AND when I get my first watermelon, but I’m waaaaay ahead of the game on that one already. I think yesterday marked my 6th watermelon bought so far. Yiiikes.

So let’s discuss my new favorite condiment on the planet. Yep, I’m totally giving ketchup and mustard the shove because triple-berry rhubarb sauce is just where I’m putting my love and devotion right now.

Not that I would top my hamburgers with this sauce, buuuuuuuut….you kinda get the point I’m trying to make right? This is a jarful of berry heaven on earth that I’m currently dumping on EE’RTHING.

Except my burgers because that’s just weird. Peace out.

Sweet 'n' tangy and loaded with a triple-whammy of berries and lots of fresh rhubarb, this summery berry sauce is amazing over pancakes, waffles, and even ice cream! @WholeHeavenly

I’m just gonna lay it out there and state that this sauce is pretty much the most epic way to use up those summer berries and rhubarb that I dearly hope we all have an overabundance of by now.

The pros….everything cooks up in one pan in only 30 minutes. You can easily swap out your favorite berries. The recipe can be easily doubled for big batches for the freezer and lastly….

The flavor content. Tastebuds, watch out! An explosion of summer berry goodness is heading your way.

The cons? I racked my brain and the only one I could come up with is the fact that this sauce disappears way too darn quickly….

….BUT this is actually no big deal, because we are clearly all about the easy stuff here today! Whip up another batch and stash it in the vegetable drawer or something. Nobody will EVER guess to look there and you will have your own private stash forever!

Also do note that this trick works with all kinds of things that you wish to hide from munchie people. Refrigerator cookies for example? Tuck em under the broccoli and no one will be any the wiser.

Confessions of a crazy food hoarder is quickly what this post is turning into. Deeply sorry about that.

Allow me to confess the thing I love to put this sauce on the most. WAFFLES. Uhhh, clearly. With pancakes coming in close second. Party currently going down in my mouth, yo.

With that being said, I beg that you make this sauce and put it on your morning waffles starting now to eternity. And then have it on your nightly ice cream, because it’s just been a long week.

♥ Upcoming weekend plans, sound good? ♥

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5 from 1 vote