Strawberry Rhubarb Sauce
This sweet-tart sauce is so versatile. For a treat, spoon some over ice cream or frozen yogurt, or try some poured over pound cake. For breakfast, try the sauce on toast like jam or swirl some into plain yogurt and sprinkle with granola.
1 lb. strawberries (about 2 pints)
1/2 lb. rhubarb
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon crystalized ginger
Slice the strawberries.
Prep the rhubarb as you would celery.
Sometimes the stalks can be stringy, so trim the ends of the rhubarb and remove any fibrous strings along the length, if necessary.
Then slice the rhubarb.
Combine all ingredients in a non reactive, medium saucepan.
Bring mixture to a boil over medium high heat, stirring constantly.
Cook for 10 minutes or until fruit breaks down and sauce thickens.
Remove from heat and let cool for 10-15 minutes before serving.
Store any remaining sauce in a clean glass jar in the refrigerator for up to one week.
... my next strawberry recipe was inspired by a comment from one of my readers in my strawberry picking post. I hope to get it posted later this afternoon. Right now I'm racing to sew a few patches onto my youngest daughter's girl scout sash for her end of the year ceremony. She is not only bridging from Junior girl scouts to Cadettes, but she is also receiving her Bronze Award today! I'm so proud of her! :)