Some flavors just taste like home. For me, Statch — those golden, chopped-up pancakes my grandmother made — wouldn’t be complete without a spoonful of sweet-tart strawberry-rhubarb sauce on top. It’s a flavor that brings me back to summer mornings on the prairie, when the rhubarb was as tall as we were, and we’d pick berries by the handful.
This sauce is simple, versatile, and made with ingredients that grow abundantly across the northern plains — rhubarb from the backyard and strawberries from the garden or freezer. Whether you’re topping Statch, oatmeal, waffles, or ice cream, this is the sauce that turns humble meals into warm, nostalgic moments.
Strawberry-Rhubarb Sauce Recipe
Ingredients:
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3 cups chopped rhubarb (fresh or frozen)
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2 cups strawberries, hulled and halved (fresh or frozen)
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3/4 cup sugar (adjust based on sweetness of berries)
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1/4 cup water
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Optional: 1 tsp vanilla extract or a squeeze of lemon juice
Instructions:
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Chop the rhubarb into ½-inch pieces. No need to peel — just trim the ends and remove any tough strings.
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Combine the rhubarb, strawberries, sugar, and water in a medium saucepan over medium heat.
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Bring to a gentle simmer, stirring occasionally. The rhubarb will begin to soften and the strawberries will release their juice.
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Cook for 10–15 minutes, until the fruit has broken down and the mixture thickens to a saucy consistency. For a chunkier sauce, cook less. For smoother, stir or mash gently near the end.
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Add vanilla or lemon juice, if using, and stir to finish. Let cool slightly before serving.
Storage: Keeps in the fridge for up to a week or freezes well in jars or containers.
What Is Rhubarb and Why Do We Love It?
If you're from the northern plains, you’ve likely got a rhubarb patch in the yard — or at least a neighbor who’s trying to give you some. With thick red-green stalks and massive leaves (which are inedible — don’t eat them!), rhubarb is a perennial plant that thrives in cold climates and poor soil, making it a favorite among homesteaders and prairie gardeners.
Rhubarb is technically a vegetable, but we treat it like fruit because of its tart flavor. Pairing it with sweet strawberries mellows that sourness and gives you a beautiful rosy-colored sauce that’s as tasty as it is nostalgic.
Why This Sauce Matters
Rhubarb wasn’t just a crop — it was survival food. For many immigrants, especially German-speaking families from Austria-Hungary who settled in North Dakota and the upper Midwest in the early 1900s, rhubarb was one of the first foods to grow in the spring. After long winters of pickled vegetables and root cellars, rhubarb was a sign of life, of flavor, and of hope.
Strawberries came later in the season, often growing wild at the edges of gardens and fields. Combining the two became a natural way to stretch a harvest and balance flavors.
A Family Tradition
My great-grandmother brought the recipe for Statch from Austria-Hungary when she immigrated to North Dakota. My grandmother added the strawberry-rhubarb sauce, using what she grew or canned. And now, every time I make this for my family, I feel connected to that long line of strong, resourceful women who knew how to make something sweet out of the simplest ingredients.
More Ways to Use It
This sauce is more than just a topping for Statch. Try it:
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Stirred into yogurt or cottage cheese
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Swirled into oatmeal or rice pudding
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Spooned over ice cream or pound cake
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Spread on toast or biscuits
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Mixed into lemonade or cocktails
Whether you grew up with rhubarb or just discovered it, this strawberry-rhubarb sauce is the perfect way to enjoy a little taste of prairie heritage. Make a batch, pass it down, and let the flavor tell your story.
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