Strawberry Rhubarb Sauce
Yield: 3½+ cups
Four simple ingredients come together with ease and add sweet and tangy flavor to yogurt, oatmeal, vanilla ice cream, pound cake, and more. The sauce freezes well too.
1 pint strawberries, stems removed and halved (quartered if large)
1 pound rhubarb, sliced into 1 to 2-inch pieces
¾ cup (144g) granulated sugar
½ cup (120ml) freshly squeezed orange juice
In a medium saucepan, bring the rhubarb, sugar, and orange juice to a boil. Reduce the heat, add the strawberries, and simmer for approximately 10 minutes or until the rhubarb and berries break down.
Remove from the heat and cool completely before storing in the refrigerator or freezing for later enjoyment.
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