Strawberry season is upon us! Let me tell you, I have strawberries stocked up in my fridge all year, but I sure do love it when I see the prices drop! Woohoo! Cuz, let me tell you, we can go through strawberries in my house like there’s no tomorrow.
Yep, all the way down to the littlest of the bunch – we just love ’em. Popping ’em plain, on ice cream, dipped in chocolate, on a fresh spinach salad, in Italian cream soda, on pancakes with a little whipped cream, macerated in lemon syrup, in salsa, in cake and frosting …….the list goes on and on.
What’s your favorite way to enjoy strawberries?
Well, I just wanted to share with you today another simple little way to enjoy these babies with the Strawberry Rhubarb Sauce.
This sauce is a perfect mix of sweet and tangy. It’s heavy on the rhubarb and has a little lemon juice to compliment it all. And my favorite part is that is has a beautiful, smooth texture. The key is simply straining the fruit after it’s boiled, squeezing out all of the juicy goodness, and leaving the pulp behind.
You can enjoy this delicious sauce in a variety of ways as well: over pancakes, topping ice cream, or in a milk shake. My personal favorite is to enjoy it over a piece of cake or a sweet quick bread.
I like the sauce a little runny, but if you want to use it more as a glaze, you can simply add a little cornstarch in at the end and let it thicken for a few more minutes over heat.
Bring on the berries!
Strawberry Rhubarb Sauce
- 2 cups rhubarb 8-9 ounces, cut in 1/2 inch pieces
- 4 ounces large strawberries around 4-5, hulled and quartered
- 1/3 cup granulated sugar
- 3/4 cup water
- 1 tablespoon lemon juice
In a medium pot, combine all ingredients. Stir to dissolve sugar.
Put over medium high heat until the mixture begins to boil.
Turn heat down so mixture continues at a low simmer, and cook for 7-10 minutes, stirring occasionally.
You will know the mixture is ready when the rhubarb is soft and mashable.
Filter mixture through a strainer into a serving container, pressing the rhubarb and strawberry chunks to extract their liquid.
Change it Up:
For a slightly thicker sauce/glaze, mix together 1 tablespoon cornstarch and 1 tablespoon water to form a runny cornstarch paste.
After straining the sauce, return sauce to pan, add cornstarch mixture, and bring to a low boil for approximately 3 minutes, stirring frequently.
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