Strawberry Rhubarb Sauce
3 cup(s), thinly sliced
680 gm, sliced
powdered sugar (icing sugar)
- Combine rhubarb, strawberries and sugar in a medium-size, nonreactive sauce pan; toss until sugar melts.
- Cover pan and set over medium to medium-high heat until mixture begins to boil, about 5 to 10 minutes. Uncover pan, reduce heat to low and simmer until fruit breaks down into a sauce, about 45 minutes. Serve warm or chilled. Yields about 75ml (1/3 cup) per serving.