I knew I wanted to share my strawberry Nutella crepes recipe with you but being, well, me… I wanted to see if I could add something to them that would take them over the top. I asked myself, how about a sauce? I LOVE sauces!
A chocolate sauce would have been too heavy so I decide to focus on the strawberries. The ruby gems picked right out of my own little garden were the stars of the show inside the crepe. I decided to use store-bought strawberries for the sauce, in case it ended up being a disaster.
I found this recipe for a strawberry rhubarb sauce and made my own version of it. So many recipes make a ton and I just wanted a little sauce so I cleaned, hulled and sliced 8 oz of strawberries (around 2 cups) and chopped up one very long stalk of rhubarb that weighed 4 oz (around 1 cup).
As the crepe batter was resting I got to work.
In a medium sauce pan I added 3 tbsp of water and 3 tbsp of sugar. I threw in the rhubarb and brought everything to a boil, then turned down the heat and let it simmer for 15 minutes.
I tossed in the strawberries and squeezed in a touch of lemon juice and simmered for another 10 minutes.
I took the pan off the hot burner and put in a wooden spoon to stir and coat. Then I let it cool until I was sure it was no longer molten hot and tasted the sauce. It was delicious but a little too tart so I added another heaping tbsp which normally I wouldn’t do but the store-bought strawberries were not super sweet and we all know how tart rhubarb is!
Once completely cooled I whizzed the sauce in my mini chopper, adding some water to thin it out. I wanted to be able to put it in one of my squeeze bottles to add the sauce in a decorative way.
Oh it was a bit of a messy disaster, LOL. Too thick and fibrous for that tiny nozzle. I probably should have sieved the sauce but I do love the texture the rhubarb gives. So, when the sauce finally flew out of the bottle, it came out clumpy but wow, super delicious!!!
I was so worried the sauce would taste a bit weird with the crepes but no, it was superb. It really enhanced the flavour of the strawberries in the crepe and took a dessert that was on the brink of being too sweet and added a tart edge. Beautiful!
This would also be wonderful on top of some vanilla ice cream and believe it or not, on the weekend I put some on toast and yes, it was super tart in comparison to jam but still, tasted like summer with my tea.
I love this time of year.
What a great idea for a sauce!
How do you make your crepes so deliciously perfect?? I’ve been wanting to learn, but haven’t yet found a good batter or method.
The sauce sounds so perfect, again another versatile foodie creation. How fantastic it would be on slice of cheesecake…mmmmm!
YUM! Strawberry rhubarb is my husband’s favourite combo! Must try this on the weekend!
PS: Suzie, I tried a new slow cooker recipe that I loveddd over on my blog 😉 You should try it! I bet you’d have some great variation ideas on this simple recipe.
Laura, you can find my recipe and tutorial here. I swear, it’s easier than pancakes!
Ava, leave it to you to come up with another fabulous idea, cheesecake!!! I love that idea and I am going to try this if I can still find me some rhubarb.
Lindsey, the sauce is so easy and yummy, you rhubby will love it. And you’re right, that recipe looks fantastic. I’ll see what I can do! Gotta come up with some leftover mashed potatoes.