1/4 cup orange juice
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.
Peninsula Clarion ©2013. All Rights Reserved.