Mmm, first rhubarb of the season! Straight from our garden. Strawberries from the freezer, picked last summer at Upinngil Farm - I always save a couple bags for early spring when the rhubarb is ready but fresh strawberries are still two months away.
I made this sauce to go over homemade cheesecake, and it was excellent. It would also be great over vanilla ice cream. Not to mention pancakes, waffles, or French toast!
2 cups whole strawberries (frozen is fine)
2 cups chopped rhubarb (strings removed if desired)
1/3 cup sugar
Place all ingredients in a medium saucepan with a small splash of water. Cook over medium heat for 5-10 minutes, then simmer over low heat for 30-45 minutes, until the sauce thickens. Remove from heat and puree if desired, then cool. Serve at room temperature.
Make about 1 1/2 cups.
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