We got the idea of just blanching, not cooking, the rhubarb for this sauce from watching Martha Stewart. The trick is to cut the rhubarb small enough to set the color and soften it slightly in the hot simple syrup.

On our June Dinner Show, we put sauce on plate, topped with vanilla bean sour cream cake, topped with whipped creme fraiche, topped with chocolate ice cream, and sprinkled with sugared-salted peanuts.


  • 4 stalks rhubarb, 1” dice

  • 2 cups sugar
  • 1 tsp vanilla
  • ½ orange zested
  • 2 cups water
  • 3 pint strawberries, dice or cut in half/quarters, as preferred


Place rhubarb in medium bowl; place sugar, vanilla, zest, water and half of the berries in a medium sauce pan and bring to a boil; pour boiling mixture over rhubarb and allow to sit for approximately 1 hour or until rhubarb is just tender; chill for service. At service, place remaining strawberries in a large bowl; remove blanched rhubarb with slotted spoon and add to strawberries. Also add enough syrup as needed.

Suggested applications: over ice cream; over shortcake; with pancakes and waffles; sauce for pavlova



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