You'll love how well this strawberry rhubarb sauce goes with pancakes. It's a fresh from the farmers market favorite! —Mia Werner, Waukegan, Illinois
- 2 cups halved fresh strawberries
- 1 cup sliced fresh or frozen rhubarb
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a small saucepan, combine the strawberries, rhubarb and sugar. Bring to a boil over medium heat. Combine cornstarch and water until smooth; stir into fruit mixture. Cook and stir for 1-2 minutes or until thickened. Serve warm or chilled. Yield: 1-3/4 cups.
Originally published as Strawberry Rhubarb Sauce in Healthy Cooking
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