Strawberry Rhubard Sauce
Strawberries and Rhubarb are coming into season right now in the North East. My husband loves strawberry-rhubarb anything. Sauce is much easier to make than a pie and just as good over ice cream. Every year I make this quick and easy recipe that only has three ingredients (four if you include the water).
1 Quart of Strawberries, cut into 1/2 pieces (about 4 cups)
6 Stalks of Rhubarb, cut into 1/2 pieces (about 4 cups)
2/3 Cup of Sugar
1/4 – 1/2 Cup Water
Turn heat onto medium. In a large sauce pan mix sugar and water together. Add strawberries and rhubarb and stir. Bring to a boil and simmer over medium heat for 10 minutes until rhubarb is tender. If desired you can mash the strawberries and rhubarb. I mash them just a little because I like to see some chunky pieces.
That’s it. It couldn’t be simpler.
This sauce can be served warm or cold. Serve over your favorite vanilla ice cream or frozen yogurt.
It makes about 6 cups. You can keep leftover sauce in the fridge for up to a week.