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+ servings

Strawberry Rhubarb Puree


  • 1 lb rhubarb chopped
  • 1 ½ lb strawberries, chopped
  • ¼ cup natural sugar (Sugar in the Raw or Turbinado)


  • Add strawberries and rhubarb to a large pot (You'll want plenty of room, as this can bubble up quite a bit)
  • Sprinkle coconut sugar over the fruit and stir until fruit is coated
  • Cook over medium heat until the mixture just beings to bubble, stirring every now and then to ensure the fruit cooks evenly.
  • Turn the heat to low and let the mix simmer for about 30 minutes or until the fruit start to mash easily with slight pressure from the spoon. (Stirring periodically as the fruit simmers)
  • Once the fruit is soft, mash it for a chunky texture or use an immersion blender to achieve a smooth puree