Strawberry Rhubarb Sauce Recipe

Spring Produce


Strawberry Rhubarb Sauce
I prepare a tart and tangy fruit sauce that's excellent over pound cake or ice cream. I've served this rosy-colored Strawberry Rhubarb Sauce many times and gotten rave reviews from friends and family.
—Judith Waxman, Harkers Island, North Carolina


Pineapple-Glazed Carrots
Pretty and versatile Pineapple-Glazed Carrots are ready in just 10 minutes and pair up with a variety of meats for weekday meal magic!
—Anna Stodolak, Volant, Pennsylvania


Tangy Asparagus Potato Salad
I look forward to making this Tangy Asparagus Potato Salad whenever asparagus season rolls around. It's been our families favorite for years.
—Debbie Konietzki, Neenah, Wisconsin


Almond Strawberry Salad
Everyone loves this pretty Almond Strawberry Salad that's topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor.
—Renae Rossow, Union, Kentucky


Bacon-Wrapped Asparagus
My husband and I grill dinner almost every night, and I love grilling asparagus for a side dish. I serve these Bacon-Wrapped Asparagus with grilled meat and sliced fresh tomatoes for a wonderful meal.
—Patricia Kitts, Dickinson, Texas


Coconut Rhubarb Dessert
What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base for this Coconut Rhubarb Dessert.
—Connie Korger, Green Bay, Wisconsin



Spring Vegetable Tips

  • Look for rhubarb stalks that are crisp and brightly colored. Tightly wrap in a plastic bag and store in the refrigerator for up to 3 days. Wash the stalks and remove the poisonous leaves before using. One pound of rhubarb yields about 3 cups chopped.
  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
  • The peak months for buying asparagus are April and May. When buying, look for firm, straight, uniform-size spears. The tips should be closed with crisp stalks. It's best to use asparagus within a few days of purchase. For a little longer storage, place bundled stalks upright in a bowl filled with 1 inch of water; refrigerate. Or wrap the cut ends in moist paper towels. Cover the towel with plastic wrap; refrigerate.
  • Rinse asparagus stalks well in cold water to clean. Snap off the stalk ends as far down as they will easily break when gently bent, or cut off the tough white portion. If stalks are large, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip. If tips are large, scrape off scales with a knife.