Monday, July 25, 2016

Strawberry-Rhubarb Sauce/Topping

My friend Margaret has a Strawberry-Rhubarb sauce/topping that we had several years ago with some ice cream.  Since I had an abundance of rhubarb this year, I asked her for the recipe and she gave me permission to share it.  We also have a lot of raspberries right now, so I substituted raspberries in place of the strawberries.  You can use the sauce for an ice cream topping, use it in a cobbler or use it in a crisp.  I choose to freeze some and will save some for the Christmas holiday.  It is the perfect color for Christmas.  Hope you enjoy it!



Strawberry Rhubarb Sauce/Topping


1 cup sugar

2 Tablespoons cornstarch (rounded)

1 teaspoon cinnamon (I used less, and didn't use it at all in the raspberry-rhubarb sauce, but you choose what you like.)

3 cups chopped rhubarb

1 cup chopped strawberries

1/4 cup water

Place all ingredients in a saucepan and cook on low heat (I did medium-low to medium because it was taking a long time) until thick.  Can use on ice cream, freeze, or use for cobbler or crisp.





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