Rhubarb-Strawberry Sauce

Name: Rhubarb-Strawberry Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 pints.
Ingredients: 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

TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling YIELD: 2 pints.

Field editor Earlene Ertelt of Woodburn, Oregon says, "This pretty sauce perks up your taste buds. It's good on hot muffins and waffles or over vanilla ice cream."

Ingredients

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

Directions

1. 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.
2. 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.

Nutrition Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.

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