Strawberry Rhubarb Sauce Recipe

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Two of the favorite flavors of early summer, prepared to bring out the best in both: the rhubarb is cooked, the strawberries aren't.
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Servings:
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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
Container: non-reactive saucepan
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 over yogurt, ice cream or pound cake.
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