- 1 pound fresh or frozen rhubarb, cut into 1-inch pieces
- 1 jar (12 ounces) currant jelly
- 2 cups sliced fresh or frozen strawberries
- 1/4 cup sugar
- In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
- Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.
Originally published as Rhubarb-Strawberry Sauce in Taste of Home April/May 1996, p45
Reviews for Rhubarb-Strawberry Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- Easy Recipes >
- Rhubarb Recipes >
- Sauces & Toppings Recipes >
- Strawberry Recipes >
- Strawberry Rhubarb >