For Mother’s Day this year I decided to make a light, seasonal dessert: grilled peaches topped with homemade vanilla frozen yogurt and a bright strawberry-rhubarb sauce. Peaches are just coming into season, and the combination of warm, caramelized fruit and chilled frozen yogurt is both simple and elegant.
I actually prepared the strawberry-rhubarb sauce last week and spooned it over sliced pound cake with vanilla ice cream. It was a big hit—sweet, tangy, and full of fresh fruit flavor. For a lighter version, I swapped the ice cream for frozen yogurt and replaced the pound cake with grilled peaches, which add a smoky, caramel note that complements the sauce beautifully.
If you prefer an easier route, store-bought vanilla ice cream or frozen yogurt and pre-made pound cake will work just fine. The sauce is so flavorful it will elevate any dessert you pair it with.
This recipe is inspired by the book “Eating Local,” which highlights farmers and the seasonal foods they grow, along with recipes that showcase those ingredients. It’s a lovely reminder to support local growers and choose sustainable food when possible.
Strawberry-Rhubarb Sauce
Ingredients:
1 pint strawberries, cored and quartered lengthwise
1/2 pound rhubarb, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons fresh orange juice
6–8 tablespoons sugar, to taste
Directions:
Combine the strawberries, rhubarb, orange juice, and sugar in a medium saucepan. Place over moderate heat and stir until the sugar dissolves. Cover the pan, reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until the fruit softens and breaks down into a sauce, about 10 minutes. Watch carefully so the mixture does not boil over; lower the heat if needed. Allow the sauce to cool slightly, taste, and add more sugar if desired. Transfer to a bowl, cover, and chill thoroughly before serving.
To serve, spoon about 1/3 cup of the chilled sauce over each portion of grilled peaches and frozen yogurt. Serve immediately so you get the contrast of warm fruit and cold yogurt.
If fresh rhubarb is not available or you’re unsure about using it, frozen rhubarb can be substituted in equal measure. Fresh ingredients are ideal for the best flavor, but frozen will still yield an excellent sauce.
Enjoy this seasonal dessert as a fresh, comforting way to celebrate special occasions or to savor the best of summer’s fruit.