Strawberry Rhubarb Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 4 cups rhubarb (cut in ½" pieces)
  • 2 cups strawberries (sliced or quartered)
  • ¼ cup water
  • ¼ cup THM Gentle Sweet
  1. Wash rhubarb and strawberries. Cut rhubarb into ½" inch pieces; add to Instant Pot liner. Stem, core and sliced strawberries; set aside.
Instant Pot Instructions:
  1. Add ¼ cup water to the rhubarb pieces in the Instant Pot Liner.
  2. Place liner in the pot, lock lid, set to sealing. Hit [Manual], adjust time to 4 minutes. When the pot beeps do a quick pressure release.
  3. Carefully remove lid after the pressure is totally released. Add the sliced strawberries, replace lid leaving the pot on the warming cycle for 10-15 minutes for the berries to soften.
  4. Once the berries have softened add the THM Gentle Sweet, stir. You can either blend in the liner with a stick blender or cool and pour into a blender container. Blend until smooth.
  5. Store in glass jars in the refrigerator or freeze in freezer safe containers.
Stove Top Instructions:
  1. Prep all fruit as above. Place water and rhubarb in a medium sauce pan, cover and bring to a quick boil. Turn heat down to a simmer; simmer 20 minutes or until the rhubarb is very tender.
  2. Add the strawberries, cover and simmer on a very low heat for 5 minutes. Turn heat off and let the fruit set 5-10 minutes. Check for tenderness. Once the fruits are tender add your sweetener and blend.
Nutrition Information
Serving size: ¼ cup Calories: 16 Carbohydrates: 3g Sodium: 2mg Fiber: 1g Cholesterol: 0mg
Recipe by The Healthy Milestone at