Ingredients
- 1/3 to 1/2 cup sugar, depending on desired tartness
- 1/3 cup water
- 1 pound rhubarb stalks, cleaned and diced
- 1 quart strawberries, cleaned, hulled and halved
- 1/2 tablespoon lemon juice
Directions
In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
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By kdelmul
on July 11, 2011
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I used frozen rhubarb and frozen strawberries and it turned out just fine.
By sandiemaye_4273281
Medina, OH
on May 28, 2011
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Excellent! And I didn't even puree it--I just smashed the strawberries with a fork when the sauce was cooked so it would stay a little chunky. Will make again.
By alliegerkin_7408851
Elm Grove, WI
on May 24, 2011
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I was looking for simple, tasty strawberry rhubarb sauce and this was exactly what I wanted. I simmered the sauce a little longer and got a nice smooth sauce. Perfection.
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