Fresh Rhubarb and Strawberry Sauce
Posted: Wednesday, June 24, 2009
1/4 cup orange juice
Photo By Sue Ade
Because of its high acid content, rhubarb needs lots of sugar to sweet it and is often combined with sweeter fruits, like strawberries and apples.
1/2 cup sugar, or more to taste
1 teaspoon fresh orange zest
2 cups cut (1/2-inch pieces) fresh rhubarb
2 cups cut (into quarters) fresh strawberries
Combine orange juice, sugar and orange zest in medium saucepan and bring a boil. Reduce heat, add rhubarb and cover, simmering for 12 minutes, or until rhubarb is tender; stir once or twice while rhubarb is cooking.
Add strawberries, stir gently, and simmer for 10 minutes more. Add more sugar, to taste. Serve warm, or cold, as a sauce for ice cream, biscuits, scones, angel food cake and more. Keep refrigerated for up to 1 week, or freeze.
Makes 3 cups sauce.