Ingredients
Fruits
- 2 cups fresh or frozen rhubarb, diced into 1/4-inch cubes
- 1 cup fresh or frozen strawberries, diced into 1/4-inch cubes
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
Other Ingredients
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: Place the rhubarb, strawberries, raspberries, blueberries, granulated sugar, and lemon juice into a medium saucepan, ensuring everything is evenly distributed.
- Simmer the Sauce: Heat the saucepan over medium heat until the mixture reaches a gentle simmer. Reduce the heat to maintain a low simmer and cook for 8–10 minutes, stirring occasionally to prevent sticking and to help the sauce thicken and reduce.
- Cool and Serve: Remove the saucepan from heat and let the sauce cool slightly to thicken further. Serve warm or refrigerate until cold. Enjoy this tangy, sweet companion with your favorite dishes.
Notes
- Use fresh or frozen fruit; if using frozen, no need to thaw before cooking.
- For a thicker sauce, cook a few minutes longer until desired consistency.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- Great served over ice cream, pancakes, waffles, yogurt, or oatmeal.
- Adjust sugar to taste, especially if fruit is very sweet or tart.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
