Bright, tangy berry rhubarb sauce has lovely color and flavor. It is the perfect compliment to rich, creamy desserts.
by volume by weight
1 cup water 240 grams water
2 cups chopped rhubarb 200 grams chopped rhubarb
1 cup diced strawberries 165 grams diced strawberries
1 cup raspberries 120 grams raspberries
1/4 cup sugar 49 grams sugar
Place half of the water, chopped rhubarb, strawberries, and the sugar in a saute pan.
Let simmer until the rhubarb just starts to soften. Continue to simmer until the strawberries are broken down and add remaining water as necessary to keep the mixture from sticking to the bottom of the pan.Add the raspberries and mash lightly.
Continue to simmer until the berries are broken down and the rhubarb is completely soft. Use the remaining water to adjust the texture if it becomes too thick.
At this point, you can leave the sauce as is and serve it as a compote if you don’t mind the raspberry seeds. I put mine through a fine mesh strainer and then stir a few fresh berries back in.
This is a great summer berry sauce that works well with all kinds of fruit. Add whatever is in season — blueberries and blackberries are great additions. Just be sure to maintain that bright tangy flavor or the sauce will be too cloyingly sweet. If there is no rhubarb for flavor balance, use a squeeze of fresh lemon or lime juice.
I love this berry rhubarb sauce with dense, creamy desserts so cheesecake, panna cotta, and flan are all great choices. This is also a great accompaniment for a white cake with buttercream icing — coconut cake comes to mind! Or add lots of fresh fruit to the sauce and serve with a bit of whipped cream for a light, summer dessert.
This sauce will also pair well with chocolate desserts if you like the fruit/chocolate combination. Serve it alongside flourless chocolate cake, chocolate mousse, or even brownies!