Quick to make, and it stores well in the refrigerator for a couple of days. Bring summer to dessert, or breakfast, with this pink hued sauce.
Rhubarb and Strawberry Sauce
- 1 pound fresh rhubarb, thinly sliced
- 1¼ pounds fresh strawberries, washed and hulled, quartered
- 1½ cups granulated sugar
- ¼ cup water
- 2 Tbsp butter
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- ¼ cup cornstarch
- 3 Tbsp orange juice
Add rhubarb through sea salt to a tall heavy saucepan. Cover and cook over medium heat, stirring often, until the rhubarb is tender and falling part, about 30 to 45 minutes.
Mix the cornstarch and orange juice together, bring the sauce up to a boil, stir in mixture while stirring constantly. As soon as it thickens, remove from heat.
Transfer to storage containers and let cool on counter, then transfer covered to refrigerator.
What to use the delicious sauce in and on? It is wonderful served in bowls, with a scoop of gelato on top, or better? Make breakfast parfaits with it.
Granola and Yogurt Parfaits
- Vanilla yogurt
- Rhubarb Strawberry Sauce
Layer ingredients as you prefer. Enjoy!