Strawberry Rhubarb Sauce Recipe

Strawberry Rhubarb Sauce Recipe photo by Taste of Home

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This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

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Strawberry Rhubarb Sauce Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon peel
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Directions

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1/4 cup) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.

Originally published as Strawberry Rhubarb Sauce in Taste of Home April/May 1998, p27