Strawberry Rhubarb Sauce
Fresh strawberries and rhubarb are combined to make this flavorful fruit sauce, perfect to spoon over cake or ice cream.
Recipe type: Dessert Sauce
Equipment: Large Heavy Bottomed Pan Method: Stovetop Yield:3 Cups Storage: Tightly Cover and Refrigerate
- ¾ cup granulated sugar
- ⅓ cup water
- 3 cups fresh rhubarb (about 1 pound) cleaned, dried, ends trimmed off, and cut into ½-inch pieces
- 4 cups fresh strawberries (about 2 pints or 1½ pounds) rinsed, dried, hulled, and cut into quarters or cut into about 1-inch sized pieces
- 2 teaspoons freshly squeezed lemon juice
- In a large heavy-bottomed pan, combine sugar and water. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved.
- Add the rhubarb to the sugar and water mixture, stirring to mix. Increase the heat to medium and bring to a simmer; cook while stirring frequently for 10 to 15 minutes, or until the rhubarb breaks down and is becoming mushy. The mixture will be fairly thick. Add the strawberries and lemon juice; continue to cook and stir for an additional 10 minutes or until the strawberries are cooked and tender. Remove pan from the heat and let cool at least 10 minutes before using. Cool to room temperature before refrigerating. Refrigerate leftovers.
- Serving Suggestion: You can serve this sauce as is, as a chunky fruit sauce. Or, puree the entire mixture in a food processor or blender to a smooth consistency. Or, puree just half the mixture and then add back to the remaining chunky mixture for a partially smooth consistency. Or, my favorite quick and easy method is to mash the entire mixture with a potato masher to break down the fruits but still leaving a chunky jam-like consistency. This fruit sauce is wonderful to eat by itself with a spoon or as a sauce with ice cream, or even spoon some over cooked cereal. This sauce is also fantastic served over a pound cake and topped with sweetened whipped cream.
Adapted from: foodnetwork.com