Roasted Raspberry Rhubarb Sauce

Rhubarb is one of my favourite seasonal treats and I always look forward to it every spring. We were lucky to get a few stalks in our CSA box last week. In the past I’ve used it to make baked dishes like Strawberry Rhubarb Crisp and Whole Wheat Rhubarb Cake, but I was looking for something that we could enjoy for a cooler treat this time.

This roasted fruit sauce is so delicious and ridiculously easy. The rhubarb and raspberry give the sauce a tart taste, but the sugar and honey sweetens it up enough for the perfect ice cream sauce. It was a great treat to enjoy after a long evening of yard work at the farmhouse.

Preheat oven to 350°F. Grease baking dish. Place diced rhubarb, sugar, honey, and vanilla in baking dish and stir until ingredients are combined. Roast rhubarb in oven for 30 minutes, stirring every 10 minutes.

Stir in raspberries and butter. Roast for an additional five minutes.

Let mixture cool in pan for a few minutes before serving. Refrigerate sauce in a jar for up to two weeks.

I served it over french vanilla ice cream, but it would also be lovely on angel food cake with whipped cream or stirred into your morning oatmeal.