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.