Chunky strawberry-rhubarb sauce
Classic partners used mostly in pies and pastries, here rhubarb and strawberries join together to make a beautiful sauce perfectly suited for both dessert and savory dishes. We’ve added balsamic vinegar and fresh orange juice to accentuate the flavor of the sweet strawberries and tame rhubarb’s tart bite. Prepare it in the spring when both are in their peak season. Serve this fruity sauce over yogurt, pancakes or roasted pork tenderloin. If you’re planning to entertain, make if for dessert. Scoop light vanilla ice cream or a lemon sorbet into martini or dessert glasses and top with the sauce for an elegant presentation.
1 cup(s), thinly sliced
1½ cup(s), raw, hulled and quartered
Fresh orange juice
- Bring a small pot of water to a boil over high heat; add rhubarb and cook until just tender, 3 minutes. Drain and rinse rhubarb under cold water to stop cooking; drain thoroughly.
- Combine rhubarb, strawberries, orange juice, honey and vinegar in a bowl; toss well to coat.
- Serving size: 3 1/2 Tbsp