Monday, May 21, 2012

Strawberry and Rhubarb Sauce

I understand the polarizing nature of rhubarb, either you love it or you are puzzled by it. I am firmly in the love it camp. I just adore the sweet tart taste, the silky texture, and the bright pink color (prink as I like to call it). This is an easy rustic way of celebrating the rhubarb with its favorite dancing partner the strawberry. The sauce is easy and delicious. I had it with yogurt this morning, and we are going to have it with angle food cake and whip cream for dessert. I hope you try it.

Here is how I did it...

What you need:

2 long stalks of rhubarb
1/4 cup of raw sugar
1/2 cup of water
1 pint of strawberries

What you do:

1. Heat up a heavy bottomed skillet and add the cubed rhubarb, sugar, and water. Cook on high for about 5-7 minutes until you have a jam-like consistency and the rhubarb has disintegrated. The smaller you cut the rhubarb the faster this happens. Take off the heat

2. Wash and cut the strawberries in quarters and fold into the rhubarb mixture.

3. Serve as a sauce with yogurt, gelato, cake, anything.

As always, much love, many blessings, and happy saucing!

1 comment:

Dave said...

I've been converted to rhubarb!