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Strawberry-Rhubarb Sauce

Use this recipe when making our Almond Custard Cake.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, April 2004


  • 12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
  • 6 tablespoons sugar
  • 1 1/2 cups strawberries (8 ounces), hulled and halved
  • 1/2 teaspoon pure vanilla extract


  1. Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

Cook's Notes

This sauce can be made two days ahead and refrigerated in an airtight container. Reheat over medium-low heat or bring to room temperature before serving.

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