Browse By


Rhubarb and Strawberry Pancake Sauce

Pancakes with rhubarb and strawberry sauce 6Strawberry season is here again, hence time to use these fresh berries in my recipes.

My daughter also gardens, and this year her rhubarb plant is doing exceptionally well.

She shared her harvest with me, so I decided to create a pancake sauce out of her rhubarb and my strawberries, to serve with home-made pancakes.

I already posted my favorite childhood recipe for pancakes, but today I will post a new recipe, based on Japanese pancakes, plus a recipe for my rhubarb strawberry sauce.

This recipe yields 9 pancakes and about 3 cups of sauce.

Rhubarb and Strawberry Pancake Sauce

Rhubarb and Strawberry Pancake Sauce

The leftover sauce may be stored in the fridge for up to a week, or frozen for later use. The sauce also pairs well with homemade waffles, or french toast.


  • 2 whole eggs
  • 3/4 cup + 2 Tbs. whole milk
  • 1 tsp. rum extract
  • 1 2/3 cup all-purpose flour, unbleached
  • 1 3/4 tsp.baking powder
  • Pinch of Kosher Salt
  • 1/4 cup granulated sugar
  • Canola oil for frying
  • Sauce Ingredients
  • 2 cups rhubarb, cubed
  • 3 cups fresh strawberries, halved
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 Tbs. Brown Sugar
  • 1 Tbs. Strawberry Jello powder
  • 1 Tbs. corn starch


  1. Use a medium bowl to combine flour, baking powder, salt and sugar.
  2. Set aside.
  3. In a medium mixing bowl, beat the eggs and milk until frothy (about 2 minutes)
  4. Mix in rum extract.
  5. Mix together the wet and dry ingredients, to incorporate well.
  6. Let the batter rest 10 minutes.
  7. Add 1 tsp. of oil to a frying pan and heat it on medium high for 2 minutes.
  8. Pour 1/4 cup of pancake batter onto the pan, and fry to a golden color on both sides, turning over once.
  9. Remove pancakes onto a platter lined with paper towel folded in half, to absorb any excess oil.
  10. Continue frying pancakes until all batter is used up.
  11. Rhubarb Strawberry Sauce
  12. In a medium sauce pan, add 1/2 cup water, rhubarb cubes, and granulated sugar.
  13. Bring to boil and cook for 2 minutes, stirring occasionally.
  14. Add strawberries, and brown sugar.
  15. Cook 2 minutes longer.
  16. Mix in strawberry jello powder.
  17. Remove 3 Tbs. of liquid form the sauce pan, into a cup.
  18. Add corn starch to this liquid to form a smooth paste.
  19. Add this mixture to sauce, and stir well to incorporate.
  20. Set sauce aside, to serve with pancakes.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.