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Strawberry Rhubarb Sauce
Servings: 4
Serving Size: cup
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Ingredients
- 2 cups chopped rhubarb
- 2 cups sliced strawberries, divided
- 1/2 cup sugar, or to taste
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Two of the favorite flavors of early summer, prepared to bring out the best in both: the rhubarb
is cooked, the strawberries aren't.
Directions
- In a non-reactive saucepan, combine rhubarb, sugar, salt and about 1/2 cup of the
strawberries. Cook (medium heat) until the rhubarb is tender and falling apart, about 10 minutes.
Stir in the vanilla and cool to room temperature.
Stir in remaining
strawberries.
Serve room temperature or chilled. Delicious eaten plain, as sauce, or served
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