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.