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Cherry Rhubarb Sauce | Cooked | Sugar-Free

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It’s sweet. It’s tart. And it’s saucy! For a while now, I have been embarking on a sugar-free adventure. In the last decade, I haven’t been one to eat much sugar, regardless of what form it comes in. But sugar is sneaky, like a burglar who breaks into your body when no one is looking and robs you of your health. Besides…I am just one of those strange characters who loves fine-tuning their diet. I am always rotating foods in or out to see how my body responds. Anyway, I have been dabbling with low-sugar fruits, finding unique ways to enhance my dishes.

Last week I made a Strawberry Rhubarb sauce that sent me in a blast from the past, tailspin of childhood memories. The joy and comfort that those memories brought me were just too good to let go, so I decided to play around with rhubarb a bit more.

Cherries aren’t in season just yet; in Oregon, we don’t get them until July. But I was able to get my hands on some frozen organic Bing cherries and I had a feeling that they would pair well with my fresh rhubarb. The result was outstanding. When making this sauce, you can blend it into a smooth purée or you can pulse the ingredients in the blender just a couple of times to maintain some texture…which is my favorite way to enjoy it.

I love to eat this sauce with a spoon while sitting out on the deck with the sun kissing my cheeks, but I have also found that I love it in steel-cut oatmeal porridge or as a dipping sauce for waffles. For breakfast ideas, click (here). It’s also amazing spooned over Banana Ice Cream.

Making Every Bite Count


Yields 2 cups


  1. In a medium saucepan, combine the rhubarb, cherries, and salt. Cover, let cook down, and bring to a gentle simmer over low-medium heat, stirring frequently.
    • Once the two have cooked down, taste test (careful, it will be hot) and see if you want to add any sweetener. If so, now is the time.
    • Adding salt to the base will help round out the sweet and sour flavors.
    • A long, slow simmer drives the moisture out of the fruit, helping to preserve and thicken it at the same time.
    • If the mixture starts sticking to the base of the pan, the temperature is too high; reduce it.
  2. Once both fruits are soft, it’s time to blend into a thick sauce. Add the hot mixture to the blender with the chia seeds and stevia (or sweetener of choice).
    • You can use either a traditional blender or a hand-held immersion blender.
    • Regardless of what method you use, the mixture will be hot, so use extreme caution!
  3. Let cool, then transfer to clean jars.
  4. The sauce will keep in a sealed container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months without affecting the flavor. Make sure that you use freezer-safe jars or containers that are airtight. Label and date each jar.

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