Honey Roasted Strawberry Rhubarb Sauce

Prep Time: 10 minutes
Total Time: 35 minutes
Servings: ~1 ½ cups

Why This Recipe Exists (And Why I Love It)

Strawberries and rhubarb are a garden-grown power couple. They’re good on their own, but when paired together? Pure magic. This year, while prepping a Mother’s Day brunch, I came across a version of this recipe from Cookie + Kate and knew I had to try it.

It was the perfect way to use fresh, garden-grown fruit, and even better — it only needed a few pantry staples and a quick toss in the oven. The result? A syrupy, sweet, slightly tangy sauce that had everyone going back for seconds (especially Mom). And since then, I’ve been keeping a jar of it in the fridge to drizzle over just about everything.

Why You’ll Love This Recipe

• Just 4 ingredients and one pan
• Ready in 30 minutes or less
• Naturally sweetened with honey
• Great warm or chilled
• Delicious on pancakes, toast, yogurt, or straight from the spoon

Ingredients

From the Palate Patch Garden

Rhubarb + Strawberries

For the Sauce

• 1 pound strawberries, hulled and sliced into bite-sized pieces
• 1 pound rhubarb (about 4 stalks), sliced into ¼-inch pieces
• ⅓ cup honey
• Juice of 1 small lemon

Instructions

Step 1: Roast the Fruit

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
   
2. Combine the fruit and honey: On the baking sheet, toss the strawberries and rhubarb with honey until evenly coated. Spread the fruit out in a single layer.
   
3. Roast for 20–25 minutes, tossing halfway. The fruit should be tender and juicy. Keep an eye on the edges — honey can burn quickly!

Step 2: Prepare the Sauce

1. Transfer the roasted fruit and juices to a bowl.
   
2. Stir in the lemon juice while the mixture is still warm. That extra zing helps balance the sweetness beautifully.
3. Serve warm or chilled — both ways are divine.

Notes & Tips

• Fruit options: Try subbing half the rhubarb with raspberries or cherries for a twist.
• Honey swap: Maple syrup also works well if that’s more your style.
• Watch closely: Depending on your oven, honey can caramelize fast — check at the 20-minute mark.

Serving Suggestions

This sauce is one helluva multitasker:

• Drizzle over pancakes or waffles
  
• Swirl into yogurt or oatmeal
  
• Spoon over mascarpone-topped toast
  
• Add to ice cream or cheesecake
  
• Pair with roasted meats for a savory-sweet side
• Punch up a cocktail (or mocktail)

Storage & Reheating

• Let the sauce cool completely, then store in a sealed glass jar in the fridge for up to 1 month (if it lasts that long). No need to reheat — it’s amazing chilled or room temp. But if you do want it warm, just gently heat on the stove or microwave in short bursts.

FAQs

Is this recipe refined sugar-free?
Yep! It's naturally sweetened with sun ripened fruits and honey (or maple syrup if you choose). 

Your Turn!

Made this recipe? Drop a comment below or tag @palatepatch on Instagram to show off your palate-pleasing version.

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